These chicken salad sandwiches, made with croissants for a touch of buttery luxury, are wonderfully bright thanks to lemon zest and juice. Celery adds crunch, and a generous amount of parsley contributes freshness. Use store-bought rotisserie chicken or leftovers to make this a no-cook recipe. Alternatively, poach chicken breasts or cook them however you like.
Storage: Refrigerate the chicken salad for up to 3 days.
Ingredients
Servings: 4 (makes 4 sandwiches)
Directions
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Step 1
In a large bowl, stir together the chicken, celery, scallions, lemon zest and juice, mayonnaise, parsley, and mustard until combined. Taste, and season with salt, pepper and more lemon zest and juice, as desired. You should have about 2 1/2 cups.
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Step 2
To serve, place a lettuce leaf on the bottom half of each croissant, spoon on some chicken salad, add tomato slices, sprinkle lightly with salt and pepper, and top with the other half of the croissant. Serve right away.
Substitutions
Chicken breasts >> chicken thighs.
Whole-grain mustard >> yellow or Dijon mustard.
Croissants >> sandwich bread or rolls.
Green leaf or romaine lettuce >> any other salad green.
