Mini Chicken Salad Croissant Sandwiches

These Mini Chicken Salad Croissant Sandwiches are a light, elegant appetizer or lunch option featuring creamy chicken salad tucked inside buttery, flaky croissants. With crunchy celery, fresh green onions, and a touch of Dijon mustard, the filling is flavorful, balanced, and satisfying without being heavy.

Perfect for brunches, picnics, or party platters, they’re easy to assemble and always a crowd favorite.

Ingredients

Ingredient	Amount
Cooked boneless, skinless chicken breasts (shredded)	3 cups
Mayonnaise	½ cup
Finely chopped celery	½ cup
Chopped green onions	¼ cup
Dijon mustard	1 tbsp
Salt and pepper	To taste
Croissants	6

Instructions

Step 1: Cook and Shred Chicken

Cook chicken by boiling or poaching until fully cooked, about 15–20 minutes. Allow it to cool, then shred into bite-sized pieces.

Step 2: Make the Dressing

In a bowl, mix together mayonnaise, Dijon mustard, salt, and pepper until smooth and well combined.

Step 3: Combine the Chicken Salad

Add shredded chicken, celery, and green onions to the dressing. Stir until everything is evenly coated.

Step 4: Assemble the Sandwiches

Slice each croissant in half horizontally. Spoon the chicken salad onto the bottom half, then place the top half over it.

Step 5: Serve

Serve immediately for the freshest texture, or refrigerate in an airtight container for up to 2 days.