Ingredients:

  • 2 cups (450g) cooked chicken breast, finely diced
  • 1/2 cup (115g) mayonnaise
  • 2 tbsp (30g) celery, finely minced
  • 1 tbsp (15g) red onion, finely minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15g) fresh parsley, chopped
  • 15 mini croissants
  • 1 tbsp (15g) unsalted butter, softened
  • 1 cup (150g) mixed baby greens or butter lettuce

Instructions:

  1. In a large mixing bowl, combine the finely diced chicken, minced celery, and red onion.
  2. In a small separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
  3. Fold the dressing into the chicken mixture using a spatula until every piece is coated in a velvety layer, then stir in the fresh parsley.
  4. Carefully slice each mini croissant in half horizontally.
  5. Spread a razor-thin layer of softened butter on the cut sides of the croissant to create a moisture barrier.
  6. Place a small piece of baby greens or butter lettuce on the bottom half of the croissant.
  7. Spoon approximately 1 to 2 tablespoons of the chicken salad over the greens, smoothing the top, and place the top half of the croissant firmly but gently on top.