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.
| 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 |
Boil or poach the chicken breasts until cooked through, about 15–20 minutes. Allow them to cool, then shred to yield 3 cups.
In a mixing bowl, blend the mayonnaise, Dijon mustard, and a sprinkle of salt and pepper until smooth.
Stir the shredded chicken, celery, and green onions into the dressing, making sure everything is evenly coated.
Slice each croissant horizontally. Spoon the chicken salad onto the bottom section of each, then place the top half back on.
Enjoy right away, or refrigerate in an airtight container for up to two days.
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