Chicken Salad with Tarragon on Mini Croissants Recipe
Introduction
These mini croissants filled with tarragon chicken salad are perfect for any elegant gathering or casual garden party. With flaky, buttery croissants and a creamy, flavorful chicken salad, they bring a delightful touch of Southern charm to your table. They’re easy to prepare and sure to impress your guests.
Ingredients
- 3 cups cooked chicken, diced or shredded (roasted or poached breast works beautifully)
- 1/2 cup mayonnaise (Duke’s if you want it real Southern)
- 1/4 cup sour cream or plain Greek yogurt
- 1 ½ tsp fresh tarragon, finely chopped (or ½ tsp dried)
- 1 tsp Dijon mustard
- 1 celery stalk, finely diced
- 2 green onions or chives, finely sliced
- 1 tbsp fresh lemon juice
- Salt & freshly cracked black pepper, to taste
- 12 mini croissants, halved
- Optional: halved red grapes, slivered almonds, or a pinch of sugar for a sweeter touch
Instructions
- Step 1: In a large bowl, whisk together mayonnaise, sour cream (or yogurt), Dijon mustard, lemon juice, tarragon, salt, and pepper until smooth.
- Step 2: Fold in the diced chicken, celery, and green onions until well coated. If using grapes or almonds, gently stir them in now.
- Step 3: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Step 4: Slice the mini croissants in half horizontally. Spoon a heaping tablespoon or two of the chicken salad onto the bottom half, then top with the other half.
- Step 5: Garnish with a sprig of fresh tarragon or an edible flower if desired, for an elegant presentation.
Tips & Variations
- For added flavor and texture, try stirring in halved red grapes or slivered almonds.
- Lightly toast the inside of the croissants before filling to prevent sogginess.
- Substitute sour cream with plain Greek yogurt for a tangier, lighter salad.
- Add a pinch of sugar to balance the flavors if you prefer a sweeter touch.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 2 days. Assemble the sandwiches just before serving to keep the croissants fresh. If needed, reheat croissants slightly before filling to restore their flakiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken works perfectly and saves time while adding delicious roasted flavor to the salad.
How far ahead can I make the chicken salad?
You can prepare the chicken salad up to 24 hours in advance and keep it refrigerated. Just give it a gentle stir before assembling the sandwiches.
PrintChicken Salad with Tarragon on Mini Croissants Recipe
These mini croissant sandwiches filled with tarragon chicken salad are perfect for elegant garden parties or bridal teas. Flaky and buttery croissants are generously stuffed with a creamy, flavorful chicken salad made with fresh tarragon, celery, green onions, and a hint of lemon. Light, fresh, and charming, these sandwiches offer a Southern-inspired bite that’s as delightful as it is beautiful.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 12 mini croissant sandwiches 1x
- Category: Lunch, Snack, Tea Sandwich
- Method: No-Cook
- Cuisine: Southern American
- Diet: Low Salt
Ingredients
Chicken Salad Filling
- 3 cups cooked chicken, diced or shredded (roasted or poached breast works beautifully)
- 1/2 cup mayonnaise (Duke’s recommended for authentic Southern flavor)
- 1/4 cup sour cream or plain Greek yogurt
- 1 ½ tsp fresh tarragon, finely chopped (or ½ tsp dried)
- 1 tsp Dijon mustard
- 1 celery stalk, finely diced
- 2 green onions or chives, finely sliced
- 1 tbsp fresh lemon juice
- Salt & freshly cracked black pepper, to taste
- Optional: halved red grapes, slivered almonds, or a pinch of sugar for a sweeter touch
Assembly
- 12 mini croissants, halved
- Optional garnish: fresh tarragon sprigs or tiny edible flowers
Instructions
- Mix the Dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, tarragon, salt, and pepper until smooth and well combined, forming a creamy dressing base.
- Combine the Salad: Fold the diced or shredded cooked chicken, finely diced celery, and sliced green onions into the dressing until everything is evenly coated. If using grapes, slivered almonds, or a pinch of sugar, gently stir them in now for added flavor and texture.
- Chill: Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes. This chilling step allows the flavors to meld together and enhances the overall taste.
- Assemble the Sandwiches: Slice each mini croissant horizontally in half. Spoon a heaping tablespoon or two of the chilled chicken salad onto the bottom half of each croissant, then place the top half over the filling to form a sandwich.
- Garnish if Desired: For an elegant presentation, top each sandwich with a small sprig of fresh tarragon or a tiny edible flower before serving.
- Serve: These sandwiches are best served chilled. Arrange them on a platter lined with curly lettuce leaves or nestle them in a basket for a charming garden party or tea event. To prevent croissant sogginess, optionally toast the insides lightly before filling.
Notes
- Use roasted or poached chicken breast for the best texture and flavor.
- For a lighter option, substitute sour cream with plain Greek yogurt.
- Optional additions like red grapes or slivered almonds add sweetness and crunch—customize to taste.
- Chilling the salad for at least 30 minutes is important to marry the flavors.
- To avoid soggy croissants, lightly toast the insides before assembling the sandwiches.
- Garnish with fresh tarragon sprigs or edible flowers for a pretty presentation.
- These mini sandwiches serve about 12 people, perfect for bridal showers or afternoon tea.
Keywords: chicken salad, tarragon chicken salad, mini croissant sandwiches, garden party food, bridal shower recipe, Southern chicken salad, tea sandwiches
