Mini Chicken Salad Croissant Sandwiche

How to Make Mini Chicken Salad Croissant Sandwiche

1. Cook the chicken by boiling or poaching until fully cooked (15-20 minutes). Allow to cool, then shred.
2. In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper; mix well.
3. Add shredded chicken, chopped celery, and green onions to the dressing; stir until evenly coated.
4. Slice each croissant in half horizontally.
5. Spoon generous amounts of the chicken salad onto the bottom half of each croissant and top with the other half.
6. Serve immediately or store in an airtight container in the fridge for up to two days.