Bite-Sized Chicken Salad Croissants
These charming, bite-sized sandwiches are filled with a traditional chicken salad made with celery, green onions, and Dijon mustard, all tucked inside buttery, flaky croissants.
Mini Chicken Salad Croissant Sandwiches
Ingredients
| Ingredient | 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 tbsp |
| Salt and pepper | To taste |
| Croissants | 6 |
Instructions
1. Cook and Shred the Chicken
Boil or poach the chicken breasts until cooked through, about 15–20 minutes. Allow them to cool, then shred to yield 3 cups.
2. Prepare the Dressing
In a mixing bowl, blend the mayonnaise, Dijon mustard, and a sprinkle of salt and pepper until smooth.
3. Mix the Chicken Salad
Stir the shredded chicken, celery, and green onions into the dressing, making sure everything is evenly coated.
4. Assemble the Sandwiches
Slice each croissant horizontally. Spoon the chicken salad onto the bottom section of each, then place the top half back on.
5. Serve
Enjoy right away, or refrigerate in an airtight container for up to two days.
