chicken salad served on a croissant with potato chips
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5 from 5 votes

Chicken Salad

This easy chicken salad recipe from Joanna Gaines is sure to please! It’s sweet, savory and satisfying. Serve it up on lettuce or a croissant roll for a fancy touch.
Prep Time10 mins
Total Time10 mins
Course: Lunch, Main Course, Salad
Cuisine: American
Keyword: chicken salad, chicken salad sandwich
Servings: 6 servings


  • 5 cups shredded chicken from rotisserie chicken
  • 1 1/2 cups halved red grapes
  • 3/4 cup chopped pecans (optional)
  • 1/4 cup thinly sliced green onion (light and dark green parts) or chives
  • 1 1/4 cups mayonnaise (preferably Hellman's)
  • Salt & pepper to taste

For serving:

  • 12 small croissants, sliced horizontally in half
  • 6 butter lettuce leaves


  • Combine the chicken, grapes, pecans (if using), and green onion in a large bowl and toss to combine. Add the mayonnaise and salt and pepper to taste and stir until well coated.
  • Serve immediately or cover and chill until cold, 1 to 2 hours. Taste for seasoning. Served on croissants with lettuce leaves.
  • Store chicken salad in a covered container in the refrigerator for up to four days.


Recipe from The Magnolia Table Cookbook from Joanna Gaines.