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one split croissant sandwich on an ordinary plate filled with creamy chopped chicken thigh salad containing small dark red dried cranberry pieces and chopped toasted pecans above a green lettuce leaf, with no fresh grapes, orange slices, bacon, chips or garnish
Andre Lewis

Cranberry Pecan Chicken Salad

Roasted chicken thighs give this cranberry pecan salad a tender chopped filling that holds up after chilling. Toast the pecans separately and let them cool before they meet the yogurt and mayonnaise, so their crunch stays distinct. Dried cranberries bring small chewy bites rather than wet fruit pieces, and a little orange zest goes through the dressing. Split the croissants without flattening their tops and use dry lettuce under the filling. The salad should hold together when spooned onto the bread, with enough dressing to coat the chicken but no loose liquid pooling between the buttery layers.
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Prep Time 1 hour 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs trimmed
  • 1 tsp olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/3 cup pecan halves roughly chopped
  • 1/3 cup dried cranberries roughly chopped
  • 1/4 cup plain whole-milk Greek yogurt
  • 3 tbsp mayonnaise
  • 1 tsp finely grated orange zest
  • 1 tsp apple cider vinegar
  • 4 medium croissants about 3 oz each, split horizontally
  • 4 butter lettuce leaves washed and thoroughly dried

Method
 

  1. Heat the oven to 425°F. Rub chicken thighs with oil, salt and pepper and arrange in a small roasting pan. Roast for 22 to 28 minutes until the thickest centers reach 165°F.
  2. Meanwhile, toast chopped pecans in a dry skillet over medium-low heat for 3 to 4 minutes, stirring often, then transfer to a plate to cool.
  3. Cut the cooked chicken into 1/2-inch pieces and spread in a shallow container. Refrigerate promptly for about 60 minutes until 40°F or colder; this chilling period is included in prep time.
  4. Stir yogurt, mayonnaise, orange zest and vinegar together. Fold in cold chicken, cranberries and cooled pecans until lightly coated.
  5. Place one dry lettuce leaf on each croissant bottom and divide the chicken salad among them. Close with the tops without pressing flat.
  6. Serve cold or keep refrigerated at 40°F or below, transporting with ice packs.