1. Prep the Chicken Salad
In a medium bowl, combine mayonnaise, Dijon, and lemon juice. Whisk until smooth and glossy.
Add chicken, celery, green onions, herbs, salt, and pepper. Using a silicone spatula, fold gently—just until evenly coated. Do not overmix (breaks down chicken).
Cover and refrigerate at least 1 hour (ideally 2–4 hours). This allows flavors to meld and texture to firm up—critical for clean assembly.
2. Prep the Croissants
Slice mini croissants horizontally with a serrated knife—just deep enough to open, not separate completely (like a book). Gently hollow out a small amount of interior crumb (save for breadcrumbs!) to prevent sogginess and create space for filling.
3. Assemble with Care
Spoon ½ cup filling into each croissant—mounding slightly. Press gently to settle, but avoid compacting.
Optional: Brush croissant tops lightly with melted butter and sprinkle with flaky sea salt before serving for extra sheen and crunch.
4. Serve Immediately—or Smartly
Best served within 2 hours of assembly to preserve croissant crispness.
For events: fill croissants on-site or keep components separate and assemble just before serving.
Tips for Perfect Gravy
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