This chicken salad has tons of texture and flavor from celery, grapes, and almonds. Tossed in a tangy, creamy dressing, this salad is delicious served on buttery, flaky croissants.
For the dressing: in a large mixing bowl, combine the mayonnaise, mustard, lemon juice, parsley, tarragon, salt, and pepper. Mix well. Taste and season with more salt, if necessary.
Add the chicken, celery, grapes, almonds, and scallions (if using). Gently fold until the dressing evenly coats all of the ingredients.
Serve with croissants and lettuce leaves.
Store leftover salad in an airtight container for 3-4 days.
Notes
3 cups chopped chicken equals approx. 20 ounces of uncooked or 15 ounces of cooked boneless skinless chicken breasts.
Don't assemble the sandwiches until ready to eat. This will keep the croissants from turning soggy.
For best results, I do not recommend freezing mayo-based chicken salad. Th mayonnaise may separate and the texture of the ingredients may be compromised. Alternatively, you can freeze the cooked chicken and thaw when ready to make the salad.