Mini Chicken Salad Croissant Sandwiches

Ingredients

Yields 6 mini sandwiches

3 cups cooked boneless, skinless chicken, finely shredded or chopped (rotisserie or poached—avoid dry, overcooked breast)

½ cup high-quality mayonnaise (Duke’s or Kewpie for extra richness, or vegan mayo for plant-based)

½ cup celery, very finely diced (about 2 ribs—crucial for texture)

¼ cup green onions, thinly sliced (white and light green parts only)

1 Tbsp Dijon mustard (Maille or Grey Poupon—adds tang and emulsifies)

1½ tsp fresh lemon juice (brightens—don’t skip!)

1 Tbsp fresh dill or parsley, finely chopped (dill for brightness, parsley for earthiness)

¼ tsp freshly ground black pepper

¼ tsp fine sea salt (adjust after chilling—chicken may be pre-salted)

6 mini croissants (fresh, not frozen—look for bakery or high-quality supermarket brand)

Optional enhancements: 1 hard-boiled egg (chopped), 2 Tbsp toasted pecans, pinch of smoked paprika

Step-by-Step Instructions

1. Prep the Chicken Salad

In a medium bowl, combine mayonnaise, Dijon, and lemon juice. Whisk until smooth and glossy.

Add chicken, celery, green onions, herbs, salt, and pepper. Using a silicone spatula, fold gently—just until evenly coated. Do not overmix (breaks down chicken).

Cover and refrigerate at least 1 hour (ideally 2–4 hours). This allows flavors to meld and texture to firm up—critical for clean assembly.

2. Prep the Croissants

Slice mini croissants horizontally with a serrated knife—just deep enough to open, not separate completely (like a book). Gently hollow out a small amount of interior crumb (save for breadcrumbs!) to prevent sogginess and create space for filling.

3. Assemble with Care

Spoon ½ cup filling into each croissant—mounding slightly. Press gently to settle, but avoid compacting.

Optional: Brush croissant tops lightly with melted butter and sprinkle with flaky sea salt before serving for extra sheen and crunch.