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Cheesecake factory chicken salad sandwich recipe on a croissant with grapes and walnuts visible
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Cheesecake Factory Chicken Salad Sandwich Recipe (Tested)

A creamy, crunchy chicken salad with sweet grapes and toasted walnuts piled onto a buttery croissant — the copycat version of the Cheesecake Factory favorite, tested four times to nail the dressing ratio.
Prep Time20 minutes
Cook Time5 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 6 sandwiches
Calories: 520kcal

Ingredients

For the Chicken Salad:

  • 3 cup shredded rotisserie chicken
  • 1/2 cup celery, finely diced
  • 1 cup red seedless grapes, halved
  • 1/2 cup walnuts, toasted and chopped
  • 2 tablespoon red onion, minced

For the Dressing:

  • 3/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh tarragon, chopped (or dill)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sandwiches:

  • 6 large croissants, split
  • 6 butter lettuce leaves

Instructions

  • Let the rotisserie chicken cool to room temperature, then remove skin and bones and shred the meat into bite-sized pieces using two forks.
  • Finely dice the celery and red onion, halve the grapes, and toast the walnuts in a dry skillet over medium heat for 4–5 minutes until fragrant. Cool, then chop.
  • In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, tarragon, salt, and pepper until smooth and thick.
  • Add the celery, grapes, walnuts, and onion to the shredded chicken. Pour the dressing over the top and fold gently until evenly coated.
  • Cover and refrigerate the chicken salad for at least 30 minutes before serving.
  • Split the croissants, layer with butter lettuce, top with a generous scoop of chilled chicken salad, and close. Slice in half to serve.

Notes

  • If your rotisserie chicken was still warm when shredded, blot the shredded meat with a paper towel before mixing to remove excess moisture.
  • Store leftover chicken salad in an airtight container in the fridge for up to 3 days; assemble sandwiches fresh each time rather than storing them pre-made.
  • For a lighter version, increase the mayo-to-yogurt ratio to 4:1 — any higher and the texture starts to thin out.
  • Day-old croissants hold up better structurally than fresh-baked ones when filled with a generous scoop of chicken salad.