This Spicy Cajun-Asian Chicken Salad Croissandwich is quick and easy to make and great for meal prep! Creamy Cajun spiced chicken salad with an Asian twist, and butter lettuce, tomato, and cucumber slices all in between of the butteriest croissant ever!
Total Time:35 minutes
Yield:4-5 croissandwiches 1x
Category:Burgers & Sandwiches
Method:Pan-sear and Mix
2 Chicken Breasts (about 400g), boneless, skinless –cleaned, pat dried, and flattened with a meat mallet/hammer (use the flat side of the mallet, not the spiky tenderizer side)
2 TSP Cajun Seasoning powder
1–1.5 TSP ground Cayenne, more or less to taste
1 TSP Kosher Salt, to taste
¼ TSP freshly cracked Black Pepper, to taste
6 cloves Garlic – minced
1 TBLS minced Ginger
½ small Yellow or White Onion – thinly sliced
½ to ¾ cup Mayonnaise (feel free to use low fat mayo or Greek yogurt if you prefer)
4–5 Croissants – toasted if desired and sliced in half horizontally
Butter Lettuce, tomato slices, cucumber slices – as needed and desired
Place a layer of cling wrap on a chopping board, then place a chicken breast piece on top, followed by another piece of cling wrap on top. Using the flat side of a meat mallet, gently pound the chicken breasts to flatten them until they are about half an inch thick and even.
Combine Cajun seasoning powder, ground cayenne, kosher salt, and the freshly cracked black pepper in a large plate or bowl. Mix with a spoon or whisk to combine the seasonings together.
Place the chicken breasts on the plate to coat with the seasoning, and then turn over to coat the other side. Make sure to rub all sides of the chicken breasts with the seasoning so that they are fully coated.
Heat olive oil in a large sauté/nonstick fry pan, or a pan grill/griddle over medium-high heat. Once the pan is hot, add the chicken breasts and cook for 4-6 minutes to allow for the seasoning to set in. Then use tongs to turn them over and cook the other side for another 4-6 minutes, or until fully cooked through and no longer pink inside. Transfer the chicken breasts to a chopping board and allow to rest and cool for 15-20 minutes.*
Once the chicken is not too hot to handle, transfer to a large bowl and use two forks (or your hands) to shred the meat.
Add the aromatics – garlic, onion, and ginger to the bowl and mix with a spoon to combine. Then, add the mayonnaise, low sodium soy sauce, spicy vinegar, and sesame oil. Mix everything with a spoon until fully combined.
To make the croissandwich, toast the croissants in an oven or toaster for a few minutes if desired. Once toasted, slice in half (side down and horizontally) using a sharp knife. Layer butter lettuce, spoonfuls of Spicy Asian-Cajun Chicken Salad, tomato slices, and cucumber slices on the bottom half of the croissant. Close with the top half and enjoy!
The chicken salad will keep in the fridge in an airtight sealed container for 3-4 days.
To make this gluten-free, use tamari in place of the low sodium soy sauce and use a gluten-free bread of your choice. You can also roll up the chicken salad in lettuce wraps or top a green salad with a scoop or two of it.
*If you prefer to bake the chicken breasts, pre-heat the oven to 175°C/350°F and line a baking tray with foil. Lightly brush the foil with cooking oil and place the seasoned chicken breasts on top. Bake each side for 8-10 minutes or until cooked through and no longer pink inside. Then proceed with steps 5-7 to make the chicken salad and croissandwiches.
Feel free to use regular sandwich bread slices or any other type of bread you love if you’re not feeling like a croissandwich.
But honestly, Spicy Asian-Cajun Chicken Salad Croissandwich FTW and YOLO. So just try it with the croissant. 😉