April 14, 2018

Croissant Chicken Salad Sandwich

Croissant Chicken Sandwich: full of flavor, so cheesy, so scrumptious, quick and easy. This is one fulfilling breakfast sandwich.

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Croissant Chicken Salad Sandwich: full of flavor, so cheesy, so scrumptious, quick and easy. | olgainthekitchen.com

One time I purchased a box of croissants from Costco because I thought I want them. You know how you go to a store, you see so much deliciousness on shelves and you grab like every other item, come home and say “why in the world did I buy it?” Well, it was one of those times 🙂 For the croissants to avoid the trash can, I decided to put them into use. I left few for now, and froze remaining in sandwich bags for later use when I need or more likely ‘want’ them. Breakfast sandwiches with canned chicken or canned tuna had always been very popular in my family; these kind of sandwiches are always quick and easy,  yet super tasty. With some fresh veggies added and some spices such as sweet paprika…mmm..oh good old paprika. I use paprika in many meals because of its color and flavor, and in these sandwiches – it’s a must!

What I love about these sandwiches is that I can wrap them into the plastic food wrap, refrigerate and then next day, microwave the sandwich for 30-45 seconds and mmm…There goes 1 minute breakfast for you!

Croissant Chicken Salad Sandwich Ingredients:

  • 3 store-bought croissants (from Costco)
  • 1 (12.5 oz) chicken breast in water (drained)
  • 1 3/4 cup Colby Jack cheese – freshly grated (I use Tillamook brand)
  • 10 red cherry tomatoes
  • 1/3 cup real mayo
  • 1/4 cup fresh organic parsley – chopped
  • 1/2 teaspoon distilled white vinegar
  • 1/8 teaspoon salt (or to taste)
  • 1/8 teaspoon mild and sweet paprika
  • pinch of garlic powder
  • pinch of ground black pepper

How to Make Croissant Chicken Sandwich:

1. Preheat the oven to a 350°F. Line parchment paper with a baking sheet. In a medium bowl, place 1 (12.5 oz can) well drained chicken breast in water and lightly break it up with a fork. Stir in 1/3 cup real mayo and 1/2 tsp distilled white vinegar. Sprinkle and stir in 1/8 tsp salt, 1/8 tsp paprika, pinch of garlic powder and pinch of ground black pepper into the chicken. Add 10 red halved cherry tomatoes, 1 cup freshly shredded Colby Jack Cheese (save the remaining for later), and 1/4 cup fresh chopped parsley; stir to combine.

2. Slice each (total 3) store-bought croissants into half horizontally and place onto the baking sheet, inside side-up. Spoon the chicken mixture over each croissant-bottom piece equally until no more left. Sprinkle remaining 3/4 cup (1/4 cup per croissant) of freshly shredded Colby Jack cheese onto each croissant-top piece. Bake for 10 mins. Once done, carefully (might be hot) put the top piece of each croissant onto the bottom piece while cheese is still hot and melting. Enjoy now or cool, wrap into food wrap, refrigerate and then next day, microwave for 30-45 seconds to warm it up. A 1-min breakfast!

If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.

So cheesy and just full of flavor!

Next day, microwave for 30-45 seconds and you got this goodness…

Croissant Chicken Salad Sandwich

5 from 2 votes
Servings: 3
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Croissant Chicken Salad Sandwich: full of flavor, so cheesy, so scrumptious, quick and easy.

Ingredients

  • INGREDIENTS:
  • 3 store-bought croissants from Costco
  • 1 12.5 oz chicken breast in water (drained)
  • 1 3/4 cup Colby Jack cheese – freshly grated I use Tillamook brand
  • 10 red cherry tomatoes
  • 1/3 cup real mayo
  • 1/4 cup chopped fresh organic parsley
  • 1/2 teaspoon distilled white vinegar
  • 1/8 teaspoon salt or to taste
  • 1/8 teaspoon mild and sweet paprika
  • pinch of garlic powder
  • pinch of ground black pepper

Instructions

  1. Preheat the oven to a 350°F. Line parchment paper with a baking sheet. In a medium bowl, place 1 (12.5 oz can) well drained chicken breast in water and lightly break it up with a fork. Stir in 1/3 cup real mayo and 1/2 tsp distilled white vinegar. Sprinkle and stir in 1/8 tsp salt, 1/8 tsp paprika, pinch of garlic powder and pinch of ground black pepper into the chicken. Add 10 red halved cherry tomatoes, 1 cup freshly shredded Colby Jack Cheese (save the remaining for later), and 1/4 cup fresh chopped parsley; stir to combine.
  2. Slice each (total 3) store-bought croissants into half horizontally and place onto the baking sheet, inside side-up. Spoon the chicken mixture over each croissant-bottom piece equally until no more chicken left. Sprinkle remaining 3/4 cup (1/4 cup per croissant) of freshly shredded Colby Jack cheese onto each croissant-top piece. Bake for 10 mins. Once done, carefully (might be hot) put the top piece of each croissant onto the bottom piece while cheese is still hot and melting. Enjoy now or cool, wrap into food wrap, refrigerate and then next day, microwave for 30-45 seconds to warm it up. A 1-min breakfast!
Author: Olga in the Kitchen

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