Chicken & Peach Salad Croissant
Submitted by illeauna2
Chicken and peach salad pairs diced cooked chicken with sweet peaches, sliced almonds, and a creamy sour-cream dressing. Stuff into a buttery croissant for an easy summer lunch sandwich.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minA 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.
Ingredients
Directions
Combine sour cream, salad dressing, spices, celery and onion.
Add to chicken and stir well.
Add almonds, then gently fold in peaches, being careful not to mash them up.
Chill until ready to serve.
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