Buffalo Ranch Chicken Salad Croissandwich

Tender pulled chicken prepared in a creamy mayonnaise-based chicken salad with ranch seasoning, diced celery & carrots, fresh green onions then kicked up a notch with hot sauce and all served on a whole grain croissant with a crisp green leaf of lettuce. (Served Cold)

Buffalo Ranch Chicken Salad Croissandwich

Buffalo Ranch Chicken Salad Sandwich.JPG



Buffalo Ranch Chicken Salad Croissandwich

10 rolls

Whole Grain Croissant Roll, sliced

20 leaves

Green Leaf Lettuce

1/2 cup

Celery, raw, chopped

1/4 cup

Green Onions

1/3 cup

Carrots, raw, matchstick

1/2 cup

Fat Free Mayonnaise

1 Tbsp.

Ranch Seasoning

3 Tbsp

Hot Sauce

Show ingredients


  1. Thaw pulled chicken and cook for 5 minutes at 350°F
  2. Stir heated chicken and let cool
  3. Mix mayonnaise, ranch seasoning, hot sauce, celery, carrots and onions in a bowl until thoroughly combined
  4. Add pulled chicken to the mixture, mixing well, and hold under refrigeration until ready to use.


To Build the Sandwich

  1. Open croissant rolls and place two leaves of green lettuce on bottom roll
  2. With a #6 scoop (2/3 cup), scoop chicken salad and place on top of lettuce
  3. Place top of croissant roll on top of the sandwich and ready to serve


Chef Notes:

Best if chicken salad prepared a day in advance and held in refrigeration overnight.  Good to hold in refrigeration up to 3 days before serving.

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