Mini Chicken Salad Croissant Sandwiche – Page 2

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.

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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