Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 3/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 3/4 cup celery, finely diced
  • 1/2 cup red grapes, halved
  • 1/4 cup red onion, minced
  • 2 tbsp fresh parsley, chopped
  • 4 large buttery croissants
  • 4 leaves Bibb or Romaine lettuce

Instructions:

  1. Cook chicken breasts until the internal temperature reaches 165°F (74°C). Let the meat cool for 10 minutes before dicing into 1/2 inch cubes.
  2. Whisk mayonnaise, Dijon mustard, lemon juice, garlic powder, and paprika in a small bowl until the dressing is smooth and pale orange.
  3. Put the cubed chicken into a large mixing bowl. Pour the dressing over the top and fold gently with a spatula.
  4. Add celery, halved grapes, minced red onion, and parsley. Stir until every cube is coated but the grapes are still whole.
  5. Cover the bowl and chill in the fridge for 2 hours.
  6. Slice the croissants in half. Toast the insides in a pan or oven until they are lightly browned and crisp.
  7. Lay a leaf of lettuce on the bottom croissant half to act as a barrier to stop the bread from getting soggy.
  8. Scoop a generous heap of chilled salad onto the lettuce. Close the sandwich and serve immediately.