Apple Almond Chicken Salad with Homemade Mayonnaise

in Apples, Chicken & Turkey, Condiments, Project Pastry Queen, Sandwich & Wraps

Apple Almond Chicken Salad with Homemade Mayonnaise

It’s my turn to host Project Pastry Queen! I picked a recipe that I’ve had bookmarked forever: Apple Almond Chicken Salad with Homemade Mayonnaise. That makes three savory recipes in a row that the group has cooked – I’m pretty sure that’s a record or something 🙂

Juicy rotisserie chicken (I “cheated” since I was cooking for a crowd), tart apples, crunchy nuts, and celery all pulled together with homemade mayonnaise. I can’t remember the last time I bought a jar of mayo. It’s so easy to make at home and so incredibly delicious. And it really makes this chicken salad.

We served a mountain of chicken salad on croissant at our kiddo’s 1st birthday party and I had to email the recipe to three people in the two days that followed. It was that good!

Apple Almond Chicken Salad with Homemade Mayonnaise

Check out the other Project Pastry Queen members to see how their chicken salad turned out.

Apple Almond Chicken Salad with Homemade Mayonnaise

Juicy rotisserie chicken, tart apples, crunchy nuts, and celery all pulled together with homemade mayonnaise.


  • For the mayo
  • 2 large eggs*
  • 1 large egg yolk*
  • 1 tsp salt
  • 1/4 tsp white (or black) pepper
  • 1/2 tsp Dijon mustard
  • 2 Tbsp lemon juice
  • 1/3 cup olive oil
  • 2/3 cup vegetable oil
  • For the chicken salad
  • 1 cup slivered blanched almonds
  • 2 whole boneless chicken breasts, cooked and shredded
  • 1 Granny Smith or Honeycrisp apple, cored, peeled, and diced
  • 2 stalks celery, diced
  • 1 green onion, thinly sliced
  • 1/4 cup red onion, minced
  • 1/4 cup parsley, chopped
  • 1/2 – 3/4 cup homemade mayo
  • Salt
  • Black pepper


*Use pasteurized eggs if you’ll be serving children, pregnant women, or anyone else who might be immuno-compromised.
  1. Make the mayo: Blend eggs, yolk, salt, pepper, mustard, and lemon juice in a blender. Stream in the oils and blend on high until thickened. Extra mayo can be stored in a jar in the fridge for a couple of weeks.
  2. Toast the almonds: Preheat the oven to 350. Spread the almonds on a baking sheet and toast 7-9 minutes. Let cool.
  3. Make the chicken salad: In a large bowl, stir together the chicken, apple, celery, onions, and parsley, and just enough mayo to bind the chicken salad. Salt and pepper to taste. If serving, add the almonds. If making ahead of time, wait to add the almonds until just before assembling the sandwiches.


Yields: 4 sandwiches

Adapted from The Pastry Queen

27 comments… add one
  • Mmm, that looks so good especially on the croissants! I was confused and accidentally made last week’s but I’m definitely going back to make the chicken salad soon! 🙂

  • I have always flipped right by this recipe in the cookbook but your pictures made me sit up and take notice. (Awesome lighting btw–not that I know anything about it, just seems to me.) Now I want to try it.

  • yummy,nice recipe

  • I really need to start making my own mayo at home. And then I really need to have this chicken salad ASAP. Looks so delicious!

  • Chicken salad on flaky croissant sounds like heaven!
    I want to reach in my computer screen and grab one! Looks delicious!

  • You know a chicken salad must be insanely good when you start getting email requests for the recipe. I love that you served it on croissants! What a nice touch.

  • these look perfect for an upcoming bridal shower for my friend!

  • Wow this chicken salad looks amazing! I love the addition of the almonds and apples to it too. Perfect for my sister’s baby shower coming up!

  • These photos are absolutely beautiful! Croissant sandwiches have never looked so lovely and delicious!!

  • Wow!! This post makes me want to run right out there and make these like now!!

  • I absolutely love fruit and nuts in chicken salad. I think they add so much more flavor and texture to a sometimes boring sandwich. I love your little croissants!

  • Gjesso

    This looks fantastic! Can I use extra virgin olive oil in place of the olive oil called for in the homemade mayo?

  • I loved this recipe! Question though: my mayo was thinner than usual…did you have the same consistency and did it soak through the crossaints? How far in advance did you prep the sandwiches?

    • @danmy, I made the filling the night before and assembled the sandwiches just before the party. The mayo wasn’t very thin – and it gets even thicker after it chills.

  • This sounds delicious! I love chicken salad.

  • Sarah

    Looks amazing! Would love to hear what else you served at your child’s party.

    • @Sarah, Let’s see… I did turkey & Swiss on croissant as well as regular white bread (cut with a butterfly-shaped cookie cutter for the kids), pigs in a blanket (puff pastry & hot dogs, also for the kids), hummus, veggie tray, pita chips, guacamole and tortilla chips, sliced fruit and dip (yogurt, honey, cinnamon), decorated butterfly sugar cookies, and vanilla bean and chocolate cupcakes.

  • I always put almonds and apples in my chicken salad (dried crans too), but I’ve never made homemade mayo… Your croissants look great.

  • This looks and sounds delicious! I can’t wait to try it. (the pictures are awesome too).

  • Emily Rose

    I made these tonight for dinner splitting the recipe in half for just the two of us. Turned out amazing! Found this on pinterest and I’m so happy to find your blog. Thanks 🙂

  • I too found your recipe on Pinterest and CAN’T WAIT to try this! Our whole family loves, loves, loves chicken salad and this looks delish! 🙂 Thanks for sharing!


  • Amanda

    Sounds delicious! Any idea how much mayo this recipe yields? I’m quadrupling the chicken salad, and wondering how many batches of mayo I should make. Thanks!

  • Melissa Dean

    The homemade mayo was absolutely delicious! I had enough for a recipe that included five chicken breasts. I will be serving this at a luncheon tomorrow and expect it to be a big hit!

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