Chicken & Peach Salad Croissant

A Sweet-Savory Salad That Belongs in a Croissant

This is a chicken salad with summer fruit baked in. Diced cooked chicken meets canned peaches, crunchy sliced almonds, celery, and onion in a quick sour-cream-and-salad-dressing binder. The peaches make it lighter and more interesting than the standard mayo-and-grapes routine.

Folding is the technique that separates a good chicken-peach salad from a sad one. Stir in the chicken, dressing, and aromatics first, then add the almonds, and only at the very end fold in the peaches with a gentle hand. Mash them and the salad turns pink and pulpy.

Serve it stuffed into a croissant so the buttery, flaky pastry plays off the cool, creamy filling. Lettuce on the bottom of the sandwich keeps the croissant from getting soggy.

Kitchen Tips

• Drain the peaches well, then pat them dry with a paper towel. Excess syrup turns the salad runny on standing.
• Use leftover roast or poached chicken breast for the best flavor. Rotisserie chicken works great in a pinch.
• Toast the almonds for 3 to 4 minutes in a dry skillet before adding. The flavor difference is worth the extra step.
• Chill the salad for at least 30 minutes before serving so the flavors knit together.

Variations

• Swap canned peaches for ripe fresh ones in summer, or for diced mango for a tropical lean.
• Add a tablespoon of chopped tarragon or fresh basil for an herbaceous twist.
• Use Greek yogurt in place of sour cream for a tangier, lighter dressing.