📝 About This Recipe
Transform a simple lunch into a gourmet adventure with these buttery, flaky croissant sandwiches designed specifically with kids in mind. This recipe features tender poached chicken breast tossed in a silky, mild dressing with a hint of sweetness from honey and a satisfying crunch from tiny celery 'confetti'. It is the perfect balance of soft and crunchy textures, making it a sophisticated yet approachable meal for little palates.
🥗 Ingredients
The Chicken Base
- 2 large Chicken Breast (boneless, skinless)
- 3 cups Chicken Broth (for poaching)
- 1/2 teaspoon Salt (for the poaching liquid)
The Creamy Dressing
- 1/2 cup Mayonnaise (high quality or avocado oil based)
- 2 tablespoons Greek Yogurt (plain, full fat for extra creaminess)
- 1 teaspoon Honey (to balance the savory notes)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Onion Powder (mild flavor without the 'bite' of fresh onions)
The Mix-Ins
- 1 stalk Celery (very finely minced)
- 1/2 cup Red Grapes (quartered lengthwise)
- 2 tablespoons Dried Cranberries (optional, for extra sweetness)
Assembly
- 4 pieces Large Butter Croissants (fresh from the bakery)
- 4 leaves Butter Lettuce (washed and patted dry)
- 1/2 Cucumber (thinly sliced into rounds)
👨🍳 Instructions
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1
In a medium saucepan, bring the chicken broth and salt to a gentle simmer over medium heat.
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2
Lower the chicken breasts into the simmering broth. Reduce heat to low, cover, and poach for 12-15 minutes until the internal temperature reaches 165°F (74°C).
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3
Remove the chicken from the liquid and let it rest on a cutting board for 10 minutes to lock in the juices.
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4
Once cooled, dice the chicken into small, bite-sized cubes (about 1/4 inch) so it's easy for children to chew.
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5
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, and onion powder until the dressing is smooth and glossy.
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6
Add the diced chicken to the dressing bowl and toss gently to coat every piece.
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7
Fold in the finely minced celery, quartered grapes, and dried cranberries using a rubber spatula.
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8
Taste the mixture and add a tiny pinch of salt if needed, though the broth usually provides enough seasoning.
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9
Slice your croissants in half horizontally, but leave a small 'hinge' at the back to keep the sandwich together while eating.
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10
Optional: Lightly toast the inside of the croissants in a dry pan for 1 minute for a slight crunch.
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11
Place a leaf of butter lettuce on the bottom half of each croissant; this acts as a 'moisture barrier' to keep the bread from getting soggy.
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12
Layer 3-4 thin cucumber slices over the lettuce for extra freshness.
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13
Scoop a generous portion of the chicken salad onto each croissant, spreading it evenly to the edges.
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14
Close the top of the croissant and press down very gently to set the sandwich.
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15
Serve immediately or wrap in parchment paper for a picnic-style lunch.
💡 Chef's Tips
Poaching the chicken in broth instead of water adds much more flavor to the meat. For kids who dislike 'bits', omit the celery and replace it with extra cucumber slices on the side. Chill the chicken salad in the fridge for 30 minutes before serving to let the flavors meld together. If you are short on time, a rotisserie chicken works perfectly—just remove the skin and shred the meat. Always quarter the grapes lengthwise to ensure they are a safe size for younger children.
🍽️ Serving Suggestions
Pair with a side of sweet potato chips or veggie straws for a satisfying crunch. Serve with a small cup of seasonal fruit salad or apple slices. A cold glass of lemonade or sparkling apple juice complements the buttery croissant perfectly. Include a few pickles on the side to provide a vinegary contrast to the creamy salad.