Mini Chicken Salad Croissant Sandwiches
These elegant, bite-sized sandwiches feature a classic chicken salad—blended with celery, green onions, and Dijon mustard—served inside flaky croissants.
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Mini Chicken Salad Croissant Sandwiches
Ingredients:
| INGREDIENTS | AMOUNT |
| Cooked boneless, skinless chicken breasts (shredded) | 3 cups |
| Mayonnaise | 1/2 cup |
| Finely chopped celery | 1/2 cup |
| Chopped green onions | 1/4 cup |
| Dijon mustard | 1 tablespoon |
| Salt and pepper | To taste |
| Croissants | 6 |
How To Make Mini Chicken Salad Croissant Sandwiches:
Step 1: Cook and Shred Chicken: Cook the chicken by boiling or poaching until fully cooked (15-20 minutes). Allow to cool, then shred the 3 cups of chicken.
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Step 2: Prepare Dressing: In a mixing bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, and salt and pepper to taste; mix well.
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Step 3: Combine Chicken Salad: Add the shredded chicken, 1/2 cup chopped celery, and 1/4 cup chopped green onions to the dressing; stir until evenly coated.
Step 4: Assemble Sandwiches: Slice each of the 6 croissants in half horizontally. Spoon generous amounts of the chicken salad onto the bottom half of each croissant and top with the other half.
Step 5: Serve: Serve immediately or store in an airtight container in the fridge for up to two days.
