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Cranberry Walnut Chicken Salad Sandwiches

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1 cup mayonnaise
1/4 cup honey mustard
3 tablespoons lemon juice
6 cups cubed cooked chicken breast
1 cup chopped celery
1 cup dried cranberries
1 cup coarsely chopped walnuts
as many as you need mini croissants
1 cup lettuce leaves

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Cranberry Walnut Chicken Salad Sandwiches

  • Serves 8
  • Easy

About This Recipe

I don’t remember the first time I tasted a croissant. I do know that I have never had a real croissant from France. In Minnesota, the best you get is really a facsimile of a true, flaky, buttery croissant.

Croissants in Minnesota make me think of Calvin Trillin’s daughter in his fabulous book “Feeding a Yen.” She said, “Daddy, how come in Kansas City the bagels taste like just round bread?”

So true.

So the best thing to do with croissants in the Midwest is to turn them into a sandwich. They make wonderful sandwiches. And the best thing for a filling is some kind of chicken salad.

This recipe for Cranberry Walnut Chicken Salad is good enough to eat on its own. You can add pasta to it to turn it into a pasta salad. Or you can cram it into a croissant.

Yum. Try it! If you have ever tasted a true French croissant, this recipe may make you not miss them so much.




In a large bowl, combine the mayonnaise, honey mustard, and lemon juice and mix well.


Add the chicken, celery, cranberries, and walnuts and mix well.


Slice those croissants in half and make a sandwich with the chicken salad and the lettuce. Dig in.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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