I was never a huge fan of chicken salad until I tasted this rotisserie chicken & fruit salad croissant sandwich. Yes, I know, that probably makes me rather strange because there’s a thriving restaurant chain that focuses exclusively on chicken salad, which means I am mostly alone in that sentiment.

My farmer’s daughter heritage comes through loud and clear when I say that I’ve always preferred eating slices of mortadella (Italy’s version of the humble bologna) when I wanted to eat something slapped between two slices of bread.

But this sandwich…this sandwich…well, I gotta go make myself one now.

Oh! And if you can serve it on pecan raisin bread, it’s even better. But croissants rock too.

making rotisserie chicken & fruit salad croissant sandwiches

As you might imagine, this recipe ain’t rocket science.

In a bowl gather 2 cups of well-shredded leftover rotisserie chicken , 1/4 cup crumbled Gorgonzola or blue cheese, 1/4 cup halved seedless red grapes, and 1 Honeycrisp apple that has been finely sliced in julienne like slivers, ¼ cup dried cranberries, 2 TBSPs chopped flat-leaf parsley, ¼ cup walnuts, ½ cup mayonnaise, and salt and freshly ground pepper to taste.

Mix well and allow to chill in refrigerator for 2-4 hours. Remove from fridge and bring to room temperature. Serve on the bread or lettuce of your choice. Makes 4-5 servings.