Dijon Chicken Salad Sandwich

Chicken salad with a sharp Dijon kick, served on flaky croissants with crisp lettuce and fresh tomato. The mustard and dried dill give this a French-leaning flavor that pairs naturally with the buttery croissant, and sliced green onions add just enough bite without overwhelming the chicken.

This comes together in about 5 minutes, which makes it ideal for weekday lunches or putting out a spread for guests with minimal effort. The only real work is having cooked chicken on hand.

Kitchen Tips

• Use cubed chicken rather than shredded for a chunkier, more substantial bite in each sandwich.
• Mix the dressing ingredients first before adding the chicken. This distributes the mustard and dill evenly instead of leaving pockets of straight mayo.
• Slice the croissants horizontally and layer lettuce on the bottom to create a moisture barrier between the bread and the chicken salad.
• Fresh dill works beautifully here if you have it. Use about a tablespoon of chopped fresh dill in place of the dried.

Variations

• Add halved grapes or diced apple for a sweet crunch.
• Swap croissants for toasted sourdough for a sturdier sandwich.
• Stir in a tablespoon of capers for a briny, more complex flavor.