Croissant Chicken Salad Sandwich: full of flavor, cheesy, scrumptious, quick and easy — a satisfying breakfast sandwich.
Croissant Chicken Salad Sandwich Recipe:
I once bought a box of croissants from Costco on a whim. You know how it goes — you see something delicious on the shelf and bring it home, then wonder why you bought it. To avoid wasting them, I decided to make sandwiches. I kept a few fresh and froze the rest in sandwich bags for later.
Breakfast sandwiches made with canned chicken or tuna are a family favorite because they’re fast, simple, and tasty. Adding fresh vegetables and a few spices — especially sweet paprika — brightens the flavor and color. I use paprika often; here it’s essential.
These sandwiches are convenient to prepare ahead. Wrap them in plastic wrap, refrigerate, and the next morning microwave for 30–45 seconds. A ready-to-eat breakfast in about a minute.
Croissant Chicken Salad Sandwich Ingredients:
- 3 store-bought croissants (from Costco)
- 1 (12.5 oz) can chicken breast in water, drained
- 1 3/4 cups Colby Jack cheese, freshly grated (I use Tillamook)
- 10 red cherry tomatoes
- 1/3 cup real mayonnaise
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon distilled white vinegar
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon mild and sweet paprika
- Pinch of garlic powder
- Pinch of ground black pepper
How to Make Croissant Chicken Sandwich:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, add the drained canned chicken and break it up lightly with a fork. Stir in the mayonnaise and white vinegar. Season with salt, paprika, garlic powder, and black pepper. Add halved cherry tomatoes, 1 cup of the freshly shredded Colby Jack cheese (reserve the rest), and chopped parsley. Mix until combined.
2. Slice each croissant in half horizontally and place them inside-side up on the prepared baking sheet. Divide the chicken mixture evenly among the three croissant bottoms. Sprinkle the reserved 3/4 cup shredded Colby Jack cheese across the three croissant tops (about 1/4 cup per croissant). Bake for 10 minutes, until the cheese melts and the filling is warmed through. Carefully place each hot croissant top onto its bottom so the melting cheese joins both halves.
Serve immediately, or let cool, wrap tightly in plastic wrap, and refrigerate. To reheat, microwave for 30–45 seconds until warm. Perfect for a quick breakfast or on-the-go meal.
More Breakfast Recipes:
- Easy Fluffy Pancakes (VIDEO) – an all-time favorite
- Baked Millet Porridge (pshonyana kasha) – a comforting one-pot childhood favorite
- Salmon Avocado Sandwiches (Canapes) – simple and healthy
- Smoked Salmon Cream Cheese Tea Sandwiches – great for breakfast, lunch, or dinner
These sandwiches are rich, cheesy, and packed with flavor — a delicious way to start the day.
Next day, microwave for 30–45 seconds and enjoy this quick, satisfying breakfast.
Croissant Chicken Salad Sandwich
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Ingredients
- INGREDIENTS:
- 3 store-bought croissants, from Costco
- 1 12.5 oz chicken breast in water (drained)
- 1 3/4 cup Colby Jack cheese – freshly grated, I use Tillamook brand
- 10 red cherry tomatoes
- 1/3 cup real mayo
- 1/4 cup chopped fresh organic parsley
- 1/2 teaspoon distilled white vinegar
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon mild and sweet paprika
- pinch of garlic powder
- pinch of ground black pepper
Instructions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, add the drained canned chicken and break it apart with a fork. Stir in the mayonnaise and white vinegar. Season with salt, paprika, garlic powder, and black pepper. Add halved cherry tomatoes, 1 cup of the shredded Colby Jack cheese, and chopped parsley. Mix to combine.
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Slice each croissant in half horizontally and place inside-side up on the baking sheet. Divide the chicken mixture evenly among the croissant bottoms. Sprinkle the remaining 3/4 cup shredded cheese onto the croissant tops (about 1/4 cup each). Bake for 10 minutes, then place the hot tops onto the bottoms so the cheese melts between the layers. Serve fresh, or cool, wrap, refrigerate, and reheat the next day for 30–45 seconds.