Ingredients:

  • 4 cups (600g) shredded cooked chicken breast
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (120ml) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1 tbsp (15ml) fresh parsley, finely chopped
  • 1/2 cup (60g) celery, finely diced
  • 1/2 cup (75g) red onion, minced
  • 1/2 cup (75g) red grapes, halved
  • 1/4 cup (30g) toasted pecans, crushed
  • 8 large (approx. 400g) butter croissants, sliced lengthwise

Instructions:

  1. Place the cooked chicken breast in a bowl. Using two forks or a hand mixer on low, pull the meat apart into fine shreds. Season immediately with salt and pepper.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until the mixture is velvety and uniform. Stir in the fresh parsley.
  3. Combine the shredded chicken, diced celery, red onion, grapes, and pecans in the large bowl. Pour the dressing over the top and fold gently until the mixture is well-coated.
  4. Lightly toast the sliced croissants until the interior is golden and crisp. Pile a generous scoop of the chicken salad onto the bottom half and press the top firmly.