If Whole Foods is going to be selling VEGAN croissants, then you know it’s time to make the BEST EVER Vegan Chicken Salad Croissants. The secret ingredient here is TARRAGON – believe me. A dear friend made these little sandwiches years ago and I’ve been hooked ever since. They were super easy to veganize and really the only way to make them now, in my opinion!
How to Make Vegan Chicken Salad Croissants
For this recipe, I opted for Sweet Earth’s Plant-Based Chik’n instead of chickpeas but if you can’t find this, chickpeas work very well here, too. I just like to roast them slightly at 350°F for about 10-15 minutes before mashing. It seems to give the salad a ‘meatier’ texture.
For the base, mix together some vegan mayo, sour cream, and fresh squeezed lemon juice. Then add diced red onion, celery, and dried cranberries. Stir in tarragon – the secret weapon here – and some parsley. Season with salt and pepper. Let the flavors combine in the fridge for at least 4-6 hours or overnight. Right before serving, mix in some slivered almonds or chopped cashews. Spread on a croissant and top with a little lettuce or microgreens.
Easy Swaps
I think it’s safe to say that most people make this recipe with halved red grapes but I prefer dried cranberries. You could also swap the slivered almonds for crushed cashews or pecans. Green onions or chives are a nice addition and combine perfectly with the flavors here. If you really like celery, try adding some celery salt or seeds to the mix. You could also add some chopped pickle or fresh dill. Instead of serving on a croissant, try wrapping it in a tortilla. Or, for a lower carb option, serve on a bed of lettuce with some tomato and sliced avocado.
Recipe adapted from Vixen’s Kitchen
In case you’re making this for a baby or bridal shower, here’s a few other recipes that might make the table:
VEGAN SPINACH AND ARTICHOKE DIP WITH JALAPEÑOS
LOADED CAESAR SALAD WITH LEMON PEPPER CHICKPEAS
PERFECT VEGAN BLUEBERRY BANANA BREAD
The BEST EVER Vegan Chicken Salad Croissants
Ingredients
- 8 Ounces Plant-Based Chicken, like Sweet Earth Or, 1 can of chickpeas*see note*
- ½ Cup Diced Celery
- ¼ Cup Diced Red Onion
- ¼ Cup Dried Cranberries, like Craisins
- ¼ Cup Slivered Almonds Or, chopped cashews
- ½ Cup Vegan Sour Cream
- ¼ Cup Vegan Mayo
- 1 tablespoon Fresh Squeezed Lemon Juice
- 1 tablespoon Dried Tarragon
- 1 teaspoon Dried Parsley
- 4 Vegan Croissants
Instructions
- Chop the plant-based chik'n into smaller pieces
- Add all ingredients except the nuts and croissants to a bowl. Stir to combine
- Transfer to refrigerator and let chill for at least 4-6 hours
- When ready to serve, stir in the slivered almonds or chopped cashews. Taste and add salt and pepper, if needed. Spread salad onto sliced croissants with lettuce or microgreens
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