Tangy Lemon-Cucumber Chicken Salad Croissants
A bouquet of herbs, plus lemon and cucumber, blend with the meatiness of roast chicken to make a stellar sandwich. Using a crisp cucumber is key; it keeps the croissants from getting soggy. Prep Time: 35 minutes. Notes: A 2 1/2- to 3-lb. rotisserie-cooked chicken will give you about 3 cups of meat.
How to Make It
Step 1
1
In a small bowl, whisk together olive oil, lemon juice, lemon zest, herbs, capers, salt, and pepper.
Step 2
2
In a large bowl, toss together chicken, cucumber, and green onions. Add dressing to chicken mixture and stir to evenly coat filling.
Step 3
3
Halve croissants lengthwise. Fill bottoms with salad, dividing evenly, and set tops on salad.
Step 4
4
Note: Nutritional analysis is per mini sandwich.
Ingredients
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon chopped brined capers
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups shredded roast chicken (see Notes)
1/2 English (hothouse) cucumber, seeded and diced (about 1 cup)
6 green onions, sliced, including some green tops
8 to 10 mini croissants
Directions
Step 1
1
In a small bowl, whisk together olive oil, lemon juice, lemon zest, herbs, capers, salt, and pepper.
Step 2
2
In a large bowl, toss together chicken, cucumber, and green onions. Add dressing to chicken mixture and stir to evenly coat filling.
Step 3
3
Halve croissants lengthwise. Fill bottoms with salad, dividing evenly, and set tops on salad.
Step 4
4
Note: Nutritional analysis is per mini sandwich.
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