Ingredients
Yields 6 mini sandwiches
3 cups cooked boneless, skinless chicken, finely shredded or chopped (rotisserie or poached—avoid dry, overcooked breast)
½ cup high-quality mayonnaise (Duke’s or Kewpie for extra richness, or vegan mayo for plant-based)
½ cup celery, very finely diced (about 2 ribs—crucial for texture)
¼ cup green onions, thinly sliced (white and light green parts only)
1 Tbsp Dijon mustard (Maille or Grey Poupon—adds tang and emulsifies)
1½ tsp fresh lemon juice (brightens—don’t skip!)
1 Tbsp fresh dill or parsley, finely chopped (dill for brightness, parsley for earthiness)
¼ tsp freshly ground black pepper
¼ tsp fine sea salt (adjust after chilling—chicken may be pre-salted)
6 mini croissants (fresh, not frozen—look for bakery or high-quality supermarket brand)
Optional enhancements: 1 hard-boiled egg (chopped), 2 Tbsp toasted pecans, pinch of smoked paprika
Step-by-Step Instructions
1. Prep the Chicken Salad
In a medium bowl, combine mayonnaise, Dijon, and lemon juice. Whisk until smooth and glossy.
Add chicken, celery, green onions, herbs, salt, and pepper. Using a silicone spatula, fold gently—just until evenly coated. Do not overmix (breaks down chicken).
Cover and refrigerate at least 1 hour (ideally 2–4 hours). This allows flavors to meld and texture to firm up—critical for clean assembly.
2. Prep the Croissants
Slice mini croissants horizontally with a serrated knife—just deep enough to open, not separate completely (like a book). Gently hollow out a small amount of interior crumb (save for breadcrumbs!) to prevent sogginess and create space for filling.
3. Assemble with Care
Spoon ½ cup filling into each croissant—mounding slightly. Press gently to settle, but avoid compacting.
Optional: Brush croissant tops lightly with melted butter and sprinkle with flaky sea salt before serving for extra sheen and crunch.
4. Serve Immediately—or Smartly
Best served within 2 hours of assembly to preserve croissant crispness.
For events: fill croissants on-site or keep components separate and assemble just before serving.
Tips for Perfect Gravy
(Note: These are intentionally un-sauced—but for a herb-infused drizzle, blend 2 Tbsp mayo + 1 tsp lemon zest + 1 tsp chopped chives. Drizzle over plated sandwiches.)
Serving Suggestions
On vintage china with cornichons and radishes
Paired with sparkling rosé or crisp iced green tea
With a side of mixed greens dressed in tarragon vinaigrette
For brunch: serve with fresh berries and a dollop of crème fraîche
Storage & Make-Ahead Tips
Chicken salad only keeps airtight 3 days.
Unfilled croissants freeze well—thaw 30 min before use.
Do not assemble ahead—croissants soften quickly. Prep filling and croissants separately; combine just before serving.
Frequently Asked Questions
Can I use canned chicken?
Not recommended—it’s often rubbery and oversalted. Rotisserie or poached is best.
No mini croissants?
Use regular croissants and cut into thirds, or substitute brioche buns.
Make it lighter?
Swap half the mayo with Greek yogurt—but add ¼ tsp xanthan gum to prevent weeping.
Allergy Information
Contains: Eggs, dairy, wheat.
Nut-free, soy-free (check mayo label), fish/shellfish-free.
Gluten-free option: Use GF croissants (like Schär) and ensure mayo is GF.
Nutrition Facts
(Per sandwich)
Calories: 480 | Protein: 24g | Fat: 28g (sat 8g) | Carbs: 32g | Fiber: 2g | Sugar: 4g | Sodium: 620mg
Final Thought
There’s poetry in proportion—the way a small croissant cradles just enough filling to satisfy, not overwhelm. These sandwiches aren’t about abundance. They’re about attention: to texture, to balance, to the quiet joy of something made with care. So slice the celery fine, chill the salad patiently, and fill each golden shell with intention. Because sometimes, the most memorable meals aren’t grand feasts.
They’re six perfect bites—shared slowly, savored fully, and remembered long after the last crumb is gone.
