Delicious mini croissant sandwiches filled with a creamy chicken salad mixture, perfect for a quick lunch or snack.

Scale

2 cups cooked chicken breast shredded

2 tbsp celery finely minced

2/3 cup Duke’s mayonnaise

1/8 tsp onion powder

2 hard boiled eggs peeled diced

2 tbsp sweet pickle relish

1 tbsp pickle juice

12 mini croissants

2 leaves lettuce

In a large bowl, combine the shredded chicken, finely minced celery, mayonnaise, onion powder, diced hard boiled eggs, sweet pickle relish, and pickle juice. Mix well until all ingredients are evenly coated.
Slice the mini croissants in half and layer each bottom half with a leaf of lettuce. Spoon the chicken salad mixture generously onto the lettuce and place the top half of the croissant back on.
Serve immediately or refrigerate for later. Enjoy your mini croissant sandwiches!

These sandwiches can be made ahead of time and stored in the refrigerator for up to 24 hours.

Keywords: Mini Croissant Sandwiches, Chicken Salad, Easy Lunch, Snack Recipes