By Chef Alli

Mini Chicken Salad Croissant Sandwiches

Mini Chicken Salad Croissant Sandwiches


3 cups cooked and chopped chicken breast chicken

¾ cup finely chopped celery

2 cups seedless red grapes, halved 

½ cup sliced almonds 

½ cup chopped pecans 

15-20 mini croissants, sliced in half horizontally


1/2 cup mayonnaise

1/2 cup plain Greek yogurt 

1 Tbs. red wine vinegar 

2 Tbs. heavy whipping cream 

2-3 Tbs. pure maple syrup 

1 tsp. poppy seeds, optional 

kosher salt and freshly ground pepper, to taste


In a large mixing bowl, gently toss together the chicken, celery, grapes, almonds and pecans. Combine the dressing ingredients in a small bowl; whisk until smooth. Toss the salad ingredients with the dressing. Chill the salad for 6-8 hours before making the sandwiches. Sandwiches can be assembled 1-2 hours ahead of when they are to be served.