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Mini Chicken Salad Croissants – Easy Flaky Party Appetizer Recipe

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Flaky, golden mini croissants filled with creamy chicken salad, grapes, and crunchy celery make the perfect party appetizer. Quick to prepare and endlessly customizable, these bite-sized treats are a crowd-pleaser for brunches, showers, and gatherings.

Ingredients

Scale
  • 1 tube (8 oz) refrigerated crescent roll dough, or 12-16 mini croissants (store-bought or homemade)
  • 1 egg, beaten (for egg wash, optional)
  • 1 tsp sesame seeds or poppy seeds (optional, for topping)
  • 2 cups cooked chicken breast, diced or shredded (rotisserie works great)
  • 1/3 cup mayonnaise (or swap half with Greek yogurt)
  • 1/3 cup plain Greek yogurt
  • 1/2 cup red grapes, halved (or sub with dried cranberries)
  • 1/4 cup celery, finely chopped
  • 2 tbsp red onion, minced (optional)
  • 1–2 tsp Dijon mustard
  • 1 tbsp fresh parsley or dill, chopped
  • Salt and black pepper to taste
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 tbsp fresh lemon juice (optional)
  • Lettuce leaves or baby spinach (optional, to tuck inside croissants)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. If using crescent dough, unroll and separate into triangles. For store-bought mini croissants, slice open lengthwise, leaving one edge attached.
  3. Roll each crescent triangle from the wide end to form a mini croissant. Curve ends slightly. Place on baking sheet, seam-side down.
  4. Brush croissants with beaten egg and sprinkle with sesame or poppy seeds if desired.
  5. Bake for 10-12 minutes until golden and puffed. If using store-bought croissants, skip baking and proceed to cooling.
  6. Remove croissants from oven and cool completely on a rack.
  7. In a medium bowl, combine chicken, mayonnaise, Greek yogurt, grapes, celery, red onion, Dijon mustard, and parsley or dill. Stir gently until mixed.
  8. Season with salt and black pepper to taste. Adjust with lemon juice or more Dijon if desired. Fold in nuts or dried fruit if using.
  9. Slice cooled croissants open (if not already split), but do not cut all the way through.
  10. Line with lettuce or spinach if desired. Spoon 2-3 tablespoons of chicken salad into each croissant.
  11. Gently close and arrange on a platter. Garnish with fresh dill or a grape slice if desired.
  12. Optional: Refrigerate assembled croissants for up to 2 hours before serving. For best texture, keep salad and croissants separate until serving.

Notes

Cool croissants completely before filling to prevent sogginess. For gluten-free, use GF crescent dough or serve salad in lettuce cups. Prep chicken salad ahead for deeper flavor, but fill croissants just before serving. Taste and adjust seasoning as needed. Store components separately for best texture.

Nutrition

Keywords: chicken salad croissants, party appetizer, mini croissants, easy chicken salad, brunch recipe, finger food, picnic, shower food, flaky croissants, creamy chicken salad

Find it online: https://blixfood.com/mini-chicken-salad-croissants-easy-flaky-party-appetizer-recipe/