Buttery croissant filled with creamy chicken salad, crisp vegetables, and garden-fresh herbs—a savory picnic delight.
# Ingredients:
→ Chicken Salad
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1/3 cup mayonnaise
03 - 2 tablespoons sour cream
04 - 1 teaspoon Dijon mustard
05 - 1 celery stalk, finely diced
06 - 1/4 cup red grapes, halved
07 - 2 tablespoons red onion, finely diced
08 - 1 tablespoon fresh parsley, chopped
09 - 1 teaspoon fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Assembly
12 - 4 large croissants, halved horizontally
13 - 1 cup baby spinach or lettuce leaves
14 - 1 tomato, thinly sliced (optional)
# Directions:
01 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper until smooth.
02 - Add the diced chicken, celery, halved grapes, red onion, and parsley to the bowl. Gently stir until all components are coated evenly with the dressing.
03 - Taste and adjust seasoning with additional salt or pepper if necessary.
04 - Halve the croissants horizontally. Arrange spinach or lettuce leaves and optional tomato slices on the bottom halves.
05 - Spoon a generous portion of chicken salad onto each prepared croissant base.
06 - Cover with the top croissant halves. Serve immediately, or wrap and refrigerate for later consumption.
