Ah, the month of June, full of June gloom, endless weddings and the last day of school. I thought May was crazy, but I forgot just how busy June always seems to be.

I attended a baby shower a few weeks ago during this busy month, and they served a mouthwatering cashew chicken salad on perfectly warmed croissants as the main dish. It was light, creamy and full of flavor. I have to admit, I had two! So when I saw freshly baked croissants on sale on my recent grocery trip, I knew I had to recreate these little pieces of heaven.


If you’re hosting an event, having friends over or just want something delicious for lunch, I highly recommend making this Cashew Chicken Salad. You can even make the chicken salad the night before to save some time. It’s a no-brainer people.  I know there are a lot of versions of chicken salad out there, but this one is the best I’ve found so far. But if you have a fabulous recipe you’d like to share, send it my way. I’d be happy to put it to the test.


The Best Cashew Chicken Salad


  • 4 medium-large chicken breasts (cooked and shredded)
  • 2 cup Red grapes, halved
  • 3/4 cup of Green onion, chopped
  • 1 1/2 cup of lightly salted Cashews, roughly chopped
  • Small Croissant rolls
  • Homemade Dressing
  • 2 cups of mayonnaise (eyeball and add as needed)
  • 3 teaspoons of celery seed
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon tarragon


  1. Add chicken, red grapes, green onion and cashews to a bowl.
  2. Mix together all homemade dressing ingredients together until well blended.
  3. Mix in the chicken salad ingredients.
  4. Add more seasonings as needed.
  5. Use a small ice cream scoop and fill small croissant rolls or just eat straight out of the bowl! Enjoy!

Recipe adapted from Bakerette