Ingredients:

  • 4 cups cooked chicken breast, shredded or cubed
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/2 cup dried cranberries
  • 2/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4 large buttery croissants
  • 4 leaves Bibb lettuce

Instructions:

  1. Prepare the protein by shredding or cubing 4 cups of cooked chicken breast into 1/2-inch pieces.
  2. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until the mixture reaches a velvety, emulsified consistency.
  3. Add the chicken, celery, red onion, pecans, cranberries, and fresh herbs to the bowl. Use a spatula to gently fold the ingredients until evenly coated.
  4. Slice the croissants and layer each with a leaf of Bibb lettuce. Divide the chicken salad into four equal portions and scoop onto the prepared bread.