A Sunday when you have guests at noon and nothing planned: this is exactly why this recipe exists. No cooking, no stress, just shredded chicken, mayo, and croissants from the local bakery. Twenty minutes, table set.
Place one on your plate and take a look. The croissant is still flaky on the edges, its buttery layers contrasting with the creamy filling that slightly overflows — almost translucent ivory, dotted with the tender green of the onions and the off-white of the celery. A sweet scent of Dijon mustard rises, subtle and pungent, just the right amount. Under your fingers, the pastry crunches before giving way.
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