🥐 Chicken Salad on Croissants

👩‍🍳 Instructions:

Prep the ingredients:

Toast the pecans in a dry skillet over medium heat for 2–3 minutes until fragrant.

Chop the cherries, celery, and grapes.

Mix the salad:

In a large mixing bowl, combine the chicken, cherries, celery, grapes, and toasted pecans. Season with salt and pepper to taste.

Add the dressing:

Stir in ¼ cup of Olive Oil Miracle Whip or mayonnaise. Add a little more if you prefer a creamier consistency.

Assemble the sandwiches:

Spoon about ½ cup of the chicken salad onto the bottom half of each croissant. Top with the other half.

Serve and enjoy:

Serve immediately or refrigerate the filling for later. It tastes even better once the flavors have had time to blend!

🍴 Tips & Variations:

Make it ahead: The chicken salad can be made up to 24 hours in advance—just assemble on croissants right before serving.

Add-ins: Try adding a dash of Dijon mustard or a handful of chopped fresh herbs (like parsley or tarragon) for extra flavor.

Healthier swap: Substitute plain Greek yogurt for half the mayo for a lighter option.