These elegant, mini croissant sandwiches are filled with a creamy, classic chicken salad—bright with celery, green onions, and a touch of Dijon mustard. Perfect for brunch, showers, or a lovely afternoon tea.
Ingredients
3 cups cooked, shredded boneless, skinless chicken breast (from about 1½ lbs raw)
½ cup mayonnaise
½ cup finely chopped celery
¼ cup chopped green onions
1 tbsp Dijon mustard
Salt and pepper, to taste
6 large croissants
Optional add-ins: ¼ cup dried cranberries or chopped grapes, 2 tbsp chopped fresh dill or parsley, or ¼ cup toasted pecans.
Instructions
Prepare Chicken: If not already cooked, poach, bake, or grill chicken until done (internal temp 165°F). Let cool, then shred into bite-sized pieces.
Make Dressing: In a medium bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper.
Mix Salad: Add shredded chicken, celery, and green onions to the dressing. Gently fold until well coated.
Assemble: Slice each croissant in half horizontally. Spoon chicken salad onto the bottom half and replace the top.
Serve: Enjoy immediately, or wrap and refrigerate for up to 2 days.
Tips
Make Ahead: Prepare chicken salad up to 24 hours ahead and store in an airtight container in the fridge. Assemble croissants just before serving to keep them flaky.
Mini Size: For true bite-sized portions, slice each croissant into three small rounds before filling.
Lighter Option: Substitute half the mayonnaise with Greek yogurt.
Flavor Boost: Add a squeeze of lemon juice or a teaspoon of fresh herbs like tarragon or dill.
Prep time: 20 minutes | Servings: 6 full croissants (about 12–18 mini sandwiches)
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