Chicken Salad Croissants with Apple, Cranberry & Toasted Almonds

By Sprig Originals ✓ · cooked up in Sprig

The bakery-case sandwich done properly at home: gently poached chicken (or a shortcut rotisserie bird) folded into a bright lemon-tarragon dressing with crisp apple, sweet-tart dried cranberries and toasted almonds, piled into a butter croissant that's been warmed just long enough to crisp the shell and soften the crumb.

Ingredients

• 1 1/4 lb boneless skinless chicken breasts (about 2 large)
• 4 cups cold water
• 1 tbsp kosher salt
• 3 black peppercorns
• 2 garlic cloves, smashed
• 1 bay leaf
• 3 parsley stems

• 1/2 cup mayonnaise
• 3 tbsp plain whole-milk Greek yogurt or sour cream
• 2 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 tsp honey
• 1 cup celery, thinly sliced (about 2 ribs)
• 1 crisp apple such as Honeycrisp or Granny Smith, cored and cut into 1/4-inch dice
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 3 tbsp thinly sliced scallions or minced shallot
• 2 tbsp chopped fresh tarragon (or 3 tbsp chopped chives)
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

• 4 large all-butter croissants
• 1 tbsp unsalted butter, softened (optional)
• 4 leaves butter lettuce or small handfuls of baby arugula

Instructions

1. If poaching the chicken: combine the water, 1 tablespoon kosher salt, peppercorns, garlic, bay leaf and parsley stems in a saucepan just wide enough to hold the breasts in a single layer. Add the chicken, set over medium heat, and bring to a bare simmer (small bubbles at the edges, about 175–180°F) — this takes 8–10 minutes.
2. Reduce the heat to low so the liquid barely moves and poach 10–13 minutes, until the thickest part registers 160°F. Remove the pan from the heat, cover, and let the chicken rest in the hot liquid 8 minutes; it will finish to 165°F and stay juicy. Transfer to a plate and cool 15 minutes, then shred or cut into 1/2-inch pieces. You want about 3 cups. (Shortcut: pull 3 cups of meat from a rotisserie chicken, skin discarded.)
3. Toast the almonds in a dry skillet over medium heat, tossing often, 3–5 minutes until light golden and fragrant. Immediately tip them onto a plate to stop the cooking and cool completely — they must be cool or they will steam in the salad.
4. In a large bowl, whisk the mayonnaise, yogurt, Dijon, lemon juice, lemon zest and honey until smooth. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
5. Add the chicken, celery, apple, dried cranberries, scallions and tarragon. Fold with a rubber spatula until everything is evenly coated. Taste and adjust with more salt, pepper or a squeeze of lemon — chicken salad needs more acid and salt than you'd guess. Chill at least 20 minutes (or up to 24 hours) to let the flavors settle.
6. Heat the oven to 350°F. Split the croissants horizontally, leaving a hinge if you like, and set them cut side up on a baking sheet. Warm 4–6 minutes, until the exterior is crisp and the interior is just warm and soft. For extra richness, brush the cut sides with softened butter before warming.
7. Fold two-thirds of the toasted almonds into the chicken salad (adding them at the last minute keeps them crunchy). Lay lettuce or arugula on the bottom half of each warm croissant, mound on about 1 cup of chicken salad, and scatter the remaining almonds over the top. Close, press gently, and serve right away while the croissant is still warm and the filling cool.

Chef's tips

Nutrition (per serving, estimated)

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