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Citrus Chicken Salad Croissant

Citrus Chicken Salad Croissant

A super juicy citrus baked chicken is shredded, mixed with apples and toasted almonds, seasoned with our own blend of dijon and, mayo and herbs, then tucked into buttery croissants for the perfect light lunch. If you want to save some time, a rotisserie chicken will also do in a pinch.

Prep Time:
Cook Time:
Total Time:
Yield: 8 Croissants

Citrus Chicken Salad Croissant Instructions

  • 8 Butter Croissants, sliced half lengthwise
  • 1 orange, sliced
  • 1 lemon, sliced
  • 4 chicken thighs
  • 2 chicken breasts
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 1 tbsp. chopped flat parsley
  • 1 tsp. oregano
  • ½ tsp red pepper flakes
  • 4 spring onions
  • 3 celery sticks cut in small pieces
  • 1 granny smith apple, cut in thin sticks or shredded
  • 1 tbsp. lemon juice
  • ½ cup cranberries
  • ½ cup chopped toasted almonds
  • ½ cup mayonnaise
  • 2 tbsp plain yogurt or light cream
  • 3 celery sticks cut in small pieces
  • 1 tsp. Dijon mustard
  • 8 romaine lettuce leaves or 16 spinach leaves

  1. Pre-heat oven to 350°F.
  2. Place the sliced lemon, oranges and onion on a roasting pan, then place the chicken pieces over them. Mix the olive oil with salt, pepper, parsley and red pepper flakes, and paint the chicken using a kitchen brush.
  3. Pour water on top, just so it just touches the chicken chicken, then cover with aluminum paper and bake for 40 to 50 minutes.
  4. Remove the chicken from the oven and let cool with the aluminum paper - prevents drying out. Take the skin and bones off and cut the chicken in small pieces. Reserve.
  5. In a bowl, mix the diced chicken with the spring onions, the celery, the apple, the lemon juice, the cranberries and the toasted almonds.
  6. Mix the mayonnaise with the yoghurt or cream and the dijon mustard and add to the chicken, tossing gently.
  7. Cut the croissants in half, place lettuce on each one, and top a good scoop of the chicken salad. Serve.

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