Flaky, buttery mini croissants stuffed with creamy chicken salad—perfect for parties, brunches, and elegant finger food.
Ingredients (Makes 12–16 bites)
- 12–16 mini croissants
- 2 cups cooked chicken, finely diced or shredded
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ¼ cup celery, very finely chopped
- 2 tbsp red onion or green onion, finely minced
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh parsley or dill, chopped (optional)
Detailed Instructions
- Prepare the chicken
- Use fully cooked chicken (roasted, poached, or rotisserie).
- Let it cool completely, then finely dice or shred for a smooth, bite-sized texture.
- Mix the dressing
- In a medium bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth and creamy.
- Build the salad
- Add chicken, celery, onion, salt, pepper, and herbs to the dressing.
- Gently mix until everything is evenly coated.
- Taste and adjust seasoning.
- Chill briefly
- Cover and refrigerate for 15–20 minutes to let flavors blend and firm up slightly.
- Prep the croissants
- Slice mini croissants horizontally, keeping them attached like a hinge.
- Optional: lightly toast the cut sides for extra texture.
- Fill and serve
- Spoon or pipe chicken salad into croissants.
- Arrange on a platter and serve immediately.
Tips & Variations
- 🥐 Extra fancy: Pipe filling with a star tip for a bakery look.
- 🍇 Sweet twist: Add finely chopped grapes or dried cranberries.
- 🥬 Crunch: Add chopped toasted almonds or pecans.
- ❄ Make ahead: Prepare filling up to 1 day ahead; assemble just before serving.
