I use leftover grilled chicken and twice the amount of grapes that most people use, plus Greek yogurt instead of mayonnaise, which lets the flavors sing, and I bright it up with lemon zest and juice. It’s so good!
You can of course bake your own croissants but I found super high-quality croissants in the freezer section at the store. Just look at how flaky they are! One thing I learned from Ina Garten is that when it comes to entertaining, you don’t have to make every single thing. I made six dishes this day plus a delicious iced tea so I was happy to use high quality store-bought croissants.
If you want to use grilled chicken like I do, season chicken cutlets with sea salt, pepper, garlic powder, onion powder, paprika, and oregano on both sides and drizzle with olive oil. Grill at 400 until internal temperature reaches 170 degrees. Let cool and cut up for chicken salad.
Mini Chicken Salad Croissants
4 cups cooked and cooled chicken breast (about 2 lbs chicken)
1 tsp freshly ground black pepper
2 cups red grapes, washed, dried, halved
1/2 cup slivered almonds, toasted
1 bunch Italian parsley
1 cup plain Greek yogurt
1 small small lemon (zest and juice)
1 tsp sea salt
Slivered almonds, chives for garnish
- Make the chicken salad: Whisk together Greek yogurt, zest from one lemon, juice from one lemon, ground sea salt, and ground black pepper. Chop chicken breast to desired size and toss in a big bowl. Add grapes, almonds, and roughly chopped parsley. Stir in yogurt mixture. Chill until ready to serve.
- To make the chicken salad sandwiches: Bake frozen croissants according to package directions. Slice top of croissant and fan out slightly. Spoon chicken salad into sliced mini croissants. Top with a sprinkling of chives and slivered almonds.
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