Mini Chicken Salad Croissant Sandwiches
These Mini Chicken Salad Croissant Sandwiches are creamy, flaky, fresh, and perfect for brunch, lunch, parties, or easy meal prep. Tender shredded chicken is mixed with a simple Dijon mayo dressing, celery, and green onions, then tucked inside buttery croissants.
Ingredients
- 3 cups cooked boneless skinless chicken breasts, shredded
- ½ cup mayonnaise
- ½ cup finely chopped celery
- ¼ cup chopped green onions
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 6 croissants
Instructions
- Cook the chicken by boiling or poaching until fully cooked, about 15–20 minutes. Allow the chicken to cool, then shred it.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, salt, and pepper. Mix well until smooth.
- Add the shredded chicken, finely chopped celery, and chopped green onions to the dressing. Stir until evenly coated.
- Slice each croissant in half horizontally.
- Spoon generous amounts of the chicken salad onto the bottom half of each croissant.
- Place the top half of each croissant over the filling.
- Serve immediately, or store in an airtight container in the refrigerator for up to two days.
Notes
For the best texture, chill the chicken salad before assembling and fill the croissants shortly before serving so they stay flaky instead of soggy.
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