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.
