These elegant, bite-sized sandwiches are filled with a classic chicken salad made with celery, green onions, and Dijon mustard, all nestled inside flaky croissants.
Mini Chicken Salad Croissant Sandwiches
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked boneless, skinless chicken breasts, shredded | 3 cups |
| Mayonnaise | 1/2 cup |
| Finely chopped celery | 1/2 cup |
| Chopped green onions | 1/4 cup |
| Dijon mustard | 1 tbsp |
| Salt and pepper | To taste |
| Croissants | 6 |
Instructions
1. Cook and Shred Chicken:
Boil or poach the chicken until fully cooked (about 15–20 minutes). Let cool, then shred to make 3 cups.
2. Make the Dressing:
In a bowl, combine mayonnaise, Dijon mustard, and salt and pepper. Mix until smooth.
3. Combine Chicken Salad:
Add shredded chicken, celery, and green onions to the dressing. Stir until everything is evenly coated.
4. Assemble the Sandwiches:
Slice each croissant in half horizontally. Spoon the chicken salad onto the bottom halves and top with the remaining croissant halves.
5. Serve:
Serve immediately, or store in an airtight container in the fridge for up to two days.
