Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts (shredded)
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1/4 cup chopped green onions
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 6 croissants
Instructions
- Cook the chicken by boiling or poaching until fully cooked (about 15-20 minutes). Let it cool before shredding into bite-sized pieces.
- In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper; mix until smooth.
- Add the shredded chicken to the dressing mixture, then stir in chopped celery and green onions until evenly coated.
- Slice each croissant in half horizontally and spoon generous amounts of the chicken salad onto the bottom half. Replace the top half of each croissant.
- Serve immediately or store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (110g)
- Calories: 330
- Sugar: 2g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg