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Mini Chicken Salad Croissant Sandwiches

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Delightful mini sandwiches filled with tender chicken, crisp vegetables, and creamy dressing, all nestled in flaky croissants. Perfect for brunch, lunch, or parties.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 sandwiches
Course: Appetizer, Brunch, Lunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken salad
  • 3 cups cooked boneless, skinless chicken breasts (shredded) Boil or poach the chicken until fully cooked.
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1/2 cup finely chopped celery
  • 1/4 cup chopped green onions
  • 1 tablespoon Dijon mustard
  • to taste Salt and pepper
For assembly
  • 6 pieces croissants Slice each croissant in half for filling.

Method
 

Cooking Chicken
  1. Begin by boiling or poaching the chicken breasts in salted water until fully cooked, which should take about 15-20 minutes.
  2. Let the chicken cool before shredding.
Making the Dressing
  1. In a mixing bowl, combine the mayonnaise, Dijon mustard, and a generous dash of salt and pepper.
  2. Mix until creamy.
Combining Ingredients
  1. Fold in the shredded chicken, chopped celery, and green onions into the dressing.
  2. Stir until everything is well-coated.
Assembling the Sandwiches
  1. Slice each croissant in half horizontally.
  2. Generously spoon the chicken salad onto the bottom half of each croissant and top with the other half.
Serving or Storing
  1. Enjoy immediately, or keep them in an airtight container in the fridge for up to two days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 1g

Notes

To ensure your sandwiches stay fresh, store any leftovers in an airtight container in the refrigerator. They are best consumed within two days.
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