Grilled Chicken Salad Croissant

How to make Grilled Chicken Salad Croissant

This Grilled Chicken Salad recipe is a creamy, crunchy and refreshing delight. Served on a croissant, it's loaded with grilled chicken, peanuts, grapes, avocado and so many more ingredients all coated with mayonnaise. It's an incredible meal for those warm weather days that are on the horizon.


  • 2 lb chicken breasts, boneless, skinless
  • Cattleman’s Grill Trail Dust All Purpose Seasoning
  • 1/2 cup mayonnaise
  • 3/4 cup red grapes, quartered
  • 1/2 cup peanuts, salted, crushed
  • 2-3 green onions
  • 1/4 cup clover sprouts
    1/4 cup Imy’s Sweet, Garlic, Dill Pickled, diced
  • 4 tsp Kozlik’s Triple Crunch Mustard Seeds
  • 4 tsp Colonial Chile Crunch


For the Sandwich:

  • 6 croissants
  • 3 cups chicken salad
  • Arugula
  • 3 avocados, sliced


Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrate grilling panels installed over the fire box.


Spray your work surface with cooking oil/duck fat. Place the chicken breast on top. Spray the chicken breasts with oil, as well. Cover with a gallon zip-top bag. Using the flat side of a meat mallet, pound the thick side of the breasts until it is even in thickness.


Season the chicken breasts with Cattleman’s Grill Trail Dust All Purpose Seasoning.


Slice the green onions in half, separating the white/light green parts from the dark green parts. Mince the dark green parts. Take the white/light green parts to the grill and grill until lightly charred and softened. Remove from the grill and cool.


Spray the GrillGrates with cooking oil/duck fat. Transfer the chicken breasts to the GrillGrates. Grill until nicely browned, then flip and continue cooking until the internal temperature reaches 155ºF. Remove from the grill.

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Let the chicken cool, then dice into small pieces.


Slice your croissants in half, sandwich style. Quickly grill the cut sides to toast the croissant.

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In a large mixing bowl, combine the grilled chicken, mayonnaise, grapes, peanuts, green onions (raw and grilled), sprouts, Imy’s Sweet, Garlic, Dill Pickled, Kozlik’s Triple Crunch Mustard Seeds and Colonial Chile Crunch. Mix well. Taste and season, as needed.


To make the grilled chicken salad croissant sandwich, layer the sliced avocado on the bottom with arugula on top, then a good scoop of the grilled chicken salad and the top of the croissant.

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