These bite-sized sandwiches are perfect for brunch, parties, or a quick lunch. Flaky croissants are filled with a creamy chicken salad, accented with crisp celery, zesty Dijon, and fresh green onions. Easy to make, elegant to serve, and bursting with flavor, they’ll disappear fast.
Mini Chicken Salad Croissant Sandwiches
Ingredients
| Ingredient | Quantity |
|---|---|
| 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 tablespoon |
| Salt and pepper | To taste |
| Croissants | 6 |
Instructions
Cook and Shred Chicken
Boil or poach the chicken breasts until fully cooked, about 15–20 minutes. Let them cool, then shred to yield 3 cups.
Prepare the Dressing
In a medium bowl, mix 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and salt and pepper to taste until smooth.
Combine Chicken Salad
Add the shredded chicken, 1/2 cup chopped celery, and 1/4 cup green onions to the dressing. Stir gently until everything is evenly coated.
Assemble the Sandwiches
Slice each croissant in half horizontally. Spoon a generous portion of the chicken salad onto the bottom half and top with the other half of the croissant.
Serve
Serve immediately for best flavor and texture, or store in an airtight container in the refrigerator for up to two days.
These mini croissant sandwiches are creamy, flavorful, and perfect for any gathering or quick meal.
