YieldsMakes 8 to 10 mini croissant sandwiches or 4 or 5 regular-size croissant sandwiches
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.

Tangy Lemon-Cucumber Chicken Salad Croissants