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Chicken Salad with Grapes, Pecans, and Croissant Croutons

Recipe from Two Peas and Their Pod

A fresh and flavorful chicken salad made with tender rotisserie chicken, sweet grapes, toasted pecans, crisp romaine, and a creamy lemon Dijon dressing. Finished with buttery croissant croutons for the perfect crunch.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: chicken, chicken salad, croissant, croutons, grapes, pecan
Servings: 8
Calories: 420kcal

Ingredients

For the croissant croutons:

  • 3 cups chopped croissants, 1-inch pieces

For the salad:

  • 6 cups chopped Romaine lettuce
  • 2 cups cooked shredded rotisserie chicken
  • 1 cup chopped celery
  • 1 cup chopped red grapes
  • 1 cup chopped toasted pecans
  • 1/3 cup chopped red onion
  • 1/4 cup chopped parsley

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste

Instructions

  • Make the croissant croutons: Preheat the oven to 375°F. Place the chopped croissant pieces on a large baking sheet in an even layer. Bake for 8 to 10 minutes, stirring once halfway through, until golden brown and crisp. Remove from the oven and let cool.
  • Make the dressing: In a medium bowl, whisk together the olive oil, Greek yogurt, lemon juice, mayonnaise, red wine vinegar, honey, Dijon mustard, and minced garlic. Season with kosher salt and black pepper, to taste. Whisk until smooth and creamy.
  • Assemble the salad: In a large bowl, combine the romaine lettuce, shredded chicken, celery, grapes, toasted pecans, red onion, and parsley. Drizzle with the dressing and toss gently until everything is well coated.
  • Serve: Top the salad with the croissant croutons just before serving for maximum crunch. Serve immediately.

Notes

  • Slightly stale croissants work best for croutons since they crisp up more easily in the oven.
  • Bake croissant croutons until golden and let them cool completely so they stay crisp.
  • Toast the pecans ahead of time and allow them to cool fully for the best flavor and crunch.
  • For the freshest texture, make sure the romaine lettuce is completely dry before assembling.
  • Use cold, cooked chicken (like rotisserie) so the salad stays fresh and the dressing coats well.
  • Toss the salad gently so the ingredients stay intact and evenly coated.
  • Add the croissant croutons just before serving so they stay crisp.
  • This salad is best served immediately, but you can prep all components ahead and assemble right before serving.
  • Store leftovers (without croutons) in an airtight container in the refrigerator for up to 3 days; store croutons separately at room temperature.

Nutrition

Calories: 420kcal | Carbohydrates: 50g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 75mg | Sodium: 495mg | Potassium: 457mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3974IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 3mg