Mini Chicken Salad Croissant Sandwiches
These elegant, bite-sized sandwiches are perfect for showers, parties, brunch, or tea time. They feature a creamy, flavorful chicken salad tucked inside buttery mini croissants.
Prep Time: 20 mins | Chill Time: 30 mins (optional) | Assembly: 15 mins | Makes: 24-30 mini sandwiches
Ingredients
For the Chicken Salad:
· 3 cups cooked chicken, finely shredded or diced (rotisserie chicken is perfect)
· ½ cup celery, finely diced
· ⅓ cup red onion or shallot, finely minced
· ½ cup dried cranberries or halved red grapes (optional, for sweetness)
· ⅓ cup toasted pecans or walnuts, chopped (optional, for crunch)
· ¼ cup fresh herbs, chopped (parsley, dill, and/or chives)
· ¾ cup mayonnaise (good quality)
· ¼ cup Greek yogurt or sour cream
· 1 tbsp Dijon mustard
· 1 tbsp fresh lemon juice
· 1 tsp honey or maple syrup
· Salt and black pepper to taste
· Optional: ½ tsp garlic powder, ¼ tsp smoked paprika
For Assembly:
· 24-30 mini croissants (store-bought or bakery)
· Butter lettuce or mixed greens
· Optional extras: Sliced avocado, crispy bacon, tomato
Instructions
- Make the Chicken Salad
· In a large bowl, combine the chicken, celery, red onion, cranberries/grapes (if using), nuts (if using), and fresh herbs.
· In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon, lemon juice, honey, and optional seasonings.
· Pour dressing over chicken mixture and gently fold until combined. Season with salt and pepper.
· Cover and refrigerate for 30 minutes (or up to overnight) to let flavors meld.
- Prep the Croissants
· If using store-bought mini croissants, you can serve them as-is, or for extra flavor:
· Split them in half horizontally.
· Optionally, lightly toast them on a baking sheet at 350°F (175°C) for 5-7 minutes until just crisp. Let cool before filling.
- Assemble the Sandwiches
· For open-faced sandwiches: Place a small piece of lettuce on each croissant half. Top with a generous spoonful of chicken salad. Garnish with an extra herb.
· For closed sandwiches: Slice croissants fully in half. Layer lettuce on the bottom, add chicken salad, then top with the other half. Secure with a toothpick.
· If adding avocado or tomato, place a thin slice on the lettuce before adding chicken salad.
- Serve
· Arrange on a platter. Serve immediately, or cover loosely and refrigerate for up to 2 hours before serving.
Success Tips
· Keep it Cold: Refrigerate chicken salad until ready to assemble.
· Texture: Finely dice celery and onion. Shred chicken with forks or pulse briefly in a food processor.
· Toast Nuts: Toasting nuts enhances flavor (dry skillet, medium heat, 3-5 minutes).
· Don’t Overdress: Start with ¾ cup dressing, add more if needed. Salad should be creamy, not soggy.
· Mini Croissants: Find them in bakery section, freezer aisle, or warehouse clubs.
Make-Ahead & Storage
· Chicken Salad: Make 2 days ahead and store in an airtight container in the fridge.
· Assembled Sandwiches: Best assembled no more than 2 hours before serving to prevent sogginess.
· Leftovers: Store chicken salad separately for 3-4 days.
Delicious Variations
· Curry Chicken Salad: Add 1-2 tsp curry powder and ¼ cup golden raisins.
· Apple & Walnut: Substitute celery with ½ cup finely diced crisp apple.
· Buffalo Chicken: Mix ¼ cup buffalo sauce into dressing, use blue cheese instead of nuts.
· Tarragon & Almond: Use fresh tarragon and sliced almonds.
· Southern Style: Add ¼ cup sweet pickle relish and a dash of cayenne.
· Low-Carb: Serve chicken salad in endive leaves or mini bell peppers.
Enjoy these elegant, bite-sized treats—they’re always a hit!