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.
| 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 |
Cook chicken by boiling or poaching until fully cooked, about 15–20 minutes. Allow it to cool, then shred into bite-sized pieces.
In a bowl, mix together mayonnaise, Dijon mustard, salt, and pepper until smooth and well combined.
Add shredded chicken, celery, and green onions to the dressing. Stir until everything is evenly coated.
Slice each croissant in half horizontally. Spoon the chicken salad onto the bottom half, then place the top half over it.
Serve immediately for the freshest texture, or refrigerate in an airtight container for up to 2 days.
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