Delish Avocado Chicken Salad Croissant

This is the kind of lunch that turns a Tuesday around. Creamy avocado meets juicy chicken with a lemony Dijon kick, tucked into buttery, flaky croissants. It’s fresh and crunchy from the celery and red onion, a little herby, and just indulgent enough to feel like you did something special for yourself (because you did). It’s the kind of sandwich that doesn’t need a side, but also happily cozies up to a pile of kettle chips.

My husband calls these “fancy picnic sandwiches” and every time I make them, the little family swarm begins. He sneaks the first croissant while I’m still stirring; the kids pick off the croissant flakes and go after the grapes I sometimes toss into the mix like tiny bandits. We’ve packed these for soccer practice dinners, road trips, and one chaotic Sunday when we ate them straight off the cutting board because plates were “too far.” It’s become a habit… the good kind.

How to Make It

Okay, grab a big bowl—you want mixing room, not a bowl that makes you chase chicken around like a raccoon. For four generously stuffed sandwiches, I do: 2 cups chopped cooked chicken (rotisserie for the win), 1 large ripe avocado, 1/4 cup Greek yogurt or mayo (or half and half), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon, 1/2 cup finely chopped celery, 2 tablespoons minced red onion, and a handful of chopped dill or parsley. Salt and pepper until it tastes like something you’d happily eat with a spoon.

Mash the avocado first with the lemon and Dijon—this keeps it bright and green. Stir in the yogurt/mayo. Fold in the chicken, celery, onion, and herbs. If you’re a “little sweet with my savory” person, toss in 1/2 cup halved grapes or chopped apple. Crunch people, I see you: chopped toasted almonds or pecans are great. Bacon? Obviously yes if you’re in the mood.

Split 4 croissants and give them a quick toast just to wake up the flakes. Line with lettuce if you’re worried about sog (I am, always), pile on the salad, and add tomato slices if that’s your vibe. Eat immediately or wrap for later and feel smug. Prep time: about 15 minutes. Zero cooking unless you count toaster time.

✔Ingredient Notes

– Avocado: Soft but not mushy—if it spreads like butter, you’re golden. Too firm and it turns into weird green pebbles. Lemon keeps it bright.
– Cooked Chicken: Rotisserie is the fastest route, but leftover grilled chicken works. Shred or chop small so it scoops nicely.
– Greek Yogurt or Mayo: I love half-and-half: creamy but not heavy. All mayo = richer; all yogurt = tangier.
– Lemon Juice: This is your brightness and your anti-brown insurance for the avocado. Fresh is worth it here.
– Dijon Mustard: Just enough to whisper “hey, flavor.” Whole-grain works too—adds cute speckles.
– Celery: Brings crunch. If you hate celery, use cucumber, but scrape the seeds so it doesn’t water things down.
– Red Onion: Tiny dice, please. Or rinse slices in cold water to soften the bite. Scallions are a gentler swap.
– Fresh Herbs: Dill is dreamy; parsley is clean; basil turns it into summer. Don’t overdo it or it tastes like a garden.
– Croissants: The buttery, flaky magic. Toast lightly to protect against sog. Brioche buns or hearty sourdough also work.
– Optional Add-Ins: Grapes or apple for sweet, toasted nuts for crunch, crispy bacon for… well, bacon.

✔Recipe Steps

1. Mash avocado with lemon juice and Dijon in a large bowl until mostly smooth.
2. Stir in Greek yogurt or mayo until creamy and combined.
3. Fold in chicken, celery, red onion, and herbs; season with salt and pepper.
4. Add optional grapes, apple, nuts, or bacon and gently fold again.
5. Split and lightly toast croissants; line with lettuce if using.
6. Spoon in chicken salad, add tomato if desired, and serve right away or wrap for later.

What to Serve It With

– Kettle chips or salt-and-vinegar chips (I will never not vote for chips)
– Crisp cucumber salad or quick pickles
– A juicy peach or a handful of berries
– Tomato soup or chicken broth if it’s chilly
– Iced tea, lemonade, or a cold seltzer with lime

✔Tips & Mistakes

– Don’t overmix or it turns into green puree—fold gently.
– Too thick? Add a splash more lemon or a spoon of yogurt. Too loose? Extra chicken fixes it fast.
– Toast the croissants. That 60 seconds matters for flake and structure.
– Going mobile? Line with lettuce to keep the croissant from soaking through.
– Red onion feeling bossy? Rinse it in cold water or swap for scallions.
– Make it ahead? Keep salad and croissants separate until serving.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Pop the chicken salad in an airtight container, press plastic wrap right onto the surface, and lid it. Fridge for 2–3 days. Croissants live on the counter in their bag; don’t refrigerate them or they go weirdly stale. Assemble just before eating to avoid sog. Cold from the fridge is honestly perfect. And yes, I have eaten it for breakfast on a croissant with a fried egg—10/10, would do again. I don’t recommend freezing (avocado gets wonky and croissants lose their soul).

✔Variations and Substitutions

– Bread swaps: gluten-free croissants, buttered sourdough, tortillas for wraps, or lettuce cups for low-carb.
– Dressing tweaks: mayo ↔ Greek yogurt depending on mood; lemon ↔ lime; Dijon ↔ whole-grain mustard.
– Protein swaps: leftover turkey or canned chicken (well-drained) totally work.
– Add a kick: minced jalapeño, crushed red pepper, or a tiny spoon of sriracha.
– Cozy twist: a pinch of curry powder and golden raisins for a curried chicken salad moment.
– Herb play: dill ↔ parsley ↔ basil. Chives are lovely and mild.
– Crunch: toasted almonds or pecans ↔ pumpkin seeds or sunflower seeds.
– Sweet bits: halved grapes ↔ chopped apple ↔ dried cranberries (sparingly).

Frequently Asked Questions

Delish Avocado Chicken Salad Croissant

Creamy avocado chicken salad with crunchy celery, fresh dill, and bright lemon, tucked into buttery croissants for a quick, satisfying lunch.

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Prep Time: 15 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 17 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups cooked chicken, chopped rotisserie or poached
• ▢ 1.5 cups ripe avocado, diced about 2 medium
• ▢ 0.25 cup mayonnaise
• ▢ 1 tablespoon lemon juice fresh
• ▢ 1 teaspoon Dijon mustard
• ▢ 0.5 cup celery, finely diced
• ▢ 0.25 cup red onion, minced
• ▢ 1 tablespoon fresh dill, chopped or parsley
• ▢ 0.75 teaspoon kosher salt or to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 0.125 teaspoon crushed red pepper flakes optional
• ▢ 4 count large croissants, split lightly toasted if desired
• ▢ 4 count lettuce leaves butter or romaine

Instructions

Preparation Steps

• In a large bowl, whisk together mayonnaise, lemon juice, and Dijon until smooth.
• Add about half of the diced avocado and mash it into the dressing to make it creamy.
• Fold in the chicken, remaining avocado, celery, red onion, and dill. Season with salt, black pepper, and red pepper flakes.
• Taste and adjust seasoning. For best flavor, chill the salad for 10 minutes while you prepare the croissants.
• Lightly toast croissants, line with lettuce, and spoon the avocado chicken salad inside. Close and serve immediately.

Notes

Use rotisserie chicken for speed. Swap half the mayo with Greek yogurt for a lighter option. Add halved grapes, chopped bacon, or sliced almonds for a twist. Store salad (without croissants) airtight up to 2 days; the lemon helps keep the avocado green.