These Dill Chicken Salad Croissants are filled with chicken, grapes, almonds, celery and green onions. Tossed with a creamy dill & mayo dressing and served on flaky croissants.
2 green onions
3 celery stalks
1 1/2 cups red grapes
1/2 cup sliced almonds
2-3 cooked chicken breasts, shredded
1 cup mayonnaise or whipped dressing
1/4 cup milk or buttermilk
1 1/2 tsp dried dill weed
3/4 tsp salt
1/4 tsp black pepper
6 medium croissants, sliced in half
Thinly slice the green onions and celery. Half or quarter the grapes.
In a large bowl, combine the green onions, celery, grapes, almonds and shredded chicken.
In a small bowl, stir together the mayonnaise, milk, dill, salt and pepper. Pour into the large bowl and toss together with tongs.
Serve immediately on the croissants or chill the filling in the fridge for a few hours until you are ready to eat.
Grapes can sometimes be expensive so you can try swapping it out for another crunchy fruit like apple or just leave it out.
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