Dill Pickle Chicken Salad Croissant Sandwiches

These Dill Pickle Chicken Salad Croissant Sandwiches are everything. It’s a recipe from Mary Younkin’s new cookbook, The Weekday Lunches & Breakfasts Cookbook, and trust me when I tell you need that you need this recipe (and cookbook) in your life.

Dill Pickle Chicken Salad Sandwiches | www.mountainmamaacooks.com

Happy Monday, everyone! Did you have a nice weekend? We sure did. We had two full days of nothing but sunshine. We spent a ton of time outside riding bikes, practicing baseball, watching lacrosse, and playing tennis. I even avoided my office which I’ve been meaning to clean out in favor of sitting on my back porch, drinking coffee, and reading. Our weekend was absolutely lovely. (And tiring. We were all in bed by 8 pm last night!)

Dill Pickle Chicken Salad Sandwiches | www.mountainmamaacooks.com

I spent just enough time the kitchen. I made nice dinners on both Saturday and last night and between the leftovers from those meals plus the hour I spent yesterday afternoon prepping, we are set for the week ahead. We have a busy week so having meals planned and a little bit of prep done means so much less stress for me come dinner time.

Dill Pickle Chicken Salad Sandwiches | www.mountainmamaacooks.com

One of my favorite food prep hacks is to roast two whole chickens on the weekend. They make a great sunday Supper and then I’ll use the leftovers throughout the week to top green salads, throw in tacos or make chicken salad- my personal favorite! I’ve now made these Dill Pickle Chicken Salad Sandwiches twice and I absolutely adore it. (FYI- the chicken salad is great in a lettuce wrap too if you’re gluten free or watching your carb intake.)

Dill Pickle Chicken Salad Sandwiches | www.mountainmamaacooks.com

The recipe comes from Mary Younkin’s latest cookbook, The Weekday Lunches & Breakfasts Cookbook. The cookbook is full of quick and easy, family-friendly recipes. Notice the title says “weekday”? Yup, that’s because these recipes are made with busy families in mind. All the recipes are approachable, call for recognizable ingredients, and have straight forward instructions. Nothing complicated here just really delicious and really solid recipes.

Dill Pickle Chicken Salad Sandwiches | www.mountainmamaacooks.com

I knew after flipping through the first time that these Dill Pickle Chicken Salad Croissant Sandwiches would be the first thing I made. 1- I love chicken salad. 2- I love pickles. 3- I never met a croissant I didn’t like. You see? This recipe was pretty much made for me! The first time I made this recipe, I boiled a few chicken breasts and diced those to use in the chicken salad. The second time around I pulled the chicken off one of the ones I roasted. The chicken salad was so much better the second time around- it’s a textural thing for me. So for what it’s worth, buy a rotisserie chicken or roast your own and shred the meat off that if/when you can! Otherwise, this recipe is perfect as is!

Dill Pickle Chicken Salad Sandwiches | www.mountainmamaacooks.com

I hope you all have a great week and as always, thanks for being here. xoxo, Kelley

photos by Kellie Hatcher recipe from Mary Younkin.

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Dill Pickle Chicken Salad Croissant Sandwiches


  • Author: Kelley

Description

A savory chicken salad on croissants.


Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon pickle juice
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 3 cups cooked chicken, chopped into pieces
  • 3 large pickles cut into 1/4-inch pieces, about 1 cup
  • 2 green onions, thinly sliced, about 1/4 cup
  • 5-6 croissants
  • arugula

Instructions

  1. In a medium size mixing bowl, stir together mayonnaise, pickle juice, pepper, salt, dill, and garlic. Add the chicken pickles, and green onions. Stir well until everything is combined.
  2. Split the croissants in half. Layer arugula on one half of the croissant and scoop the chicken salad over the arugula. Top with second half of croissant. Serve immediately.

Notes

This recipe is from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin.