Croissant Chicken Salad Sandwich

Croissant Chicken Salad Sandwich: full of flavor, so cheesy, so delicious, quick and easy. This is a fulfilling breakfast sandwich.

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Croissant Chicken Salad Sandwich Recipe:

One time I bought a box of croissants from Costco because I thought I wanted them. You know how you go to a store, you see so many goodies on the shelves and you pick up just like any other item, come home and say, “Why the hell did I buy it?” Well, it was one of those times 🙂 To avoid the croissants in the trash, I decided to put them to use.

I left a few for now and froze the rest in sandwich bags for later use when I need them or probably ‘want’ them. Canned chicken or canned tuna breakfast sandwiches had always been very popular in my family; These types of sandwiches are always quick and easy, but still super tasty.

With some fresh vegetables added and some herbs like sweet paprika…mmm..oh good old paprika. I use bell peppers in many meals for their color and flavor, and in these sandwiches it’s a must!

What I love about these sandwiches is that I can wrap them in the plastic food wrap, put them in the refrigerator and the next day microwave the sandwich for 30-45 seconds and mmm… There’s 1 minute of breakfast for you!

Croissant Chicken Salad Sandwich Ingredients:

• 3 store-bought croissants (from Costco)
• 1 (12.5 oz) chicken breast in water (drained)
• 1 3/4 cup Colby Jack cheese – freshly grated (I use Tillamook brand)
• 10 red cherry tomatoes
• 1/3 cup real mayonnaise
• 1/4 cup fresh organic parsley – chopped
• 1/2 teaspoon distilled white vinegar
• 1/8 teaspoon salt (or to taste)
• 1/8 teaspoon mild and sweet paprika
• pinch of garlic powder
• pinch of ground black pepper

How to make a croissant chicken sandwich:

1. Preheat oven to 350°F. Line parchment paper with a baking sheet. Place 1 (12.5 oz can) well-drained chicken breast in a medium bowl in water and break it up lightly with a fork. Stir in 1/3 cup real mayonnaise and 1/2 teaspoon distilled white vinegar. Sprinkle and stir 1/8 teaspoon salt, 1/8 teaspoon paprika powder, pinch of garlic powder and pinch of ground black pepper into the chicken. Add 10 red halved cherry tomatoes, 1 cup freshly grated Colby Jack Cheese (save the rest for later), and 1/4 cup fresh chopped parsley; stir to combine.

2. Cut all (3 in total) store-bought croissants in half horizontally and place them on the baking tray, with the inside facing up. Spoon the chicken mixture evenly over each piece of croissant base until no residue remains. Sprinkle the remaining 3/4 cup (1/4 cup per croissant) freshly grated Colby Jack cheese on each piece of croissant top. Bake for 10 minutes. When ready, gently (possibly hot) place the top piece of each croissant on top of the bottom piece while the cheese is still hot and melting. Enjoy it now or let it cool, wrap it in food wrap, put it in the refrigerator and microwave it for 30-45 seconds the next day to reheat. A 1-minute breakfast!

More breakfast recipes:

So cheesy and just full of flavor!

The next day, microwave for 30-45 seconds and you have this deliciousness…