In a large bowl, combine chicken, ham, mayonnaise, celery, mustard, parsley, salt, and pepper, stirring to blend.
Using a serrated bread knife, cut croissants in half lengthwise horizontally. Place a cheese slice on bottom half of each croissant. Top with a lettuce leaf. Spoon chicken salad onto lettuce, and top with remaining croissant halves.
Notes
Make-Ahead Tip: Chicken salad can be made a day in advance, covered, and refrigerated until needed.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chicken-cordon-bleu-salad-recipe/