Chicken salad recipes are kind of like gumbo — everyone has their version, and no two are the same. Some people go bold with spices and mix-ins, while others keep it classic. My take is simple, straightforward, and full of flavor.
Now, let’s talk about the real magic: this chicken salad is next-level when served between a buttery, flaky croissant. If you’re not watching carbs, go for it — croissant away! You won’t regret it.
Since I’m following a Keto lifestyle, I use my favorite Keto bread. It’s not the same as a croissant, but it’s a satisfying stand-in that hits the spot.
Whether you’re team croissant or team Keto bread, this chicken salad deserves a spot on your plate.
Ingredients
2 cups shredded chicken, roughly chopped into bite-size pieces
1 cup mayonnaise (Blue Plate recommended) or eyeball it
Salt and pepper to taste
1/4 chopped celery
1/2 cup chopped pecans
2 Tbsp. grated onion
(optional) 1 cup halved green grapes or 1/2 cup dried raisins or cranberries
Instructions
Place all ingredients into a large bowl. Mix well. If the chicken salad seems too dry, add some more mayonnaise. If it seems to have too much mayonnaise, add some more chicken. Stuff your chicken salad into your Fathead Crescent Rolls. You can’t get any easier than that! I served my Chicken Salad Sandwich alongside some Spicy Coleslaw. Delish!
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