Tarragon Chicken Salad Sandwiches
Serves: 16
  • 1 cup mayonnaise
  • 3 tablespoons finely chopped fresh tarragon
  • 2 tablespoons Dijon mustard*
  • 2 tablespoons whole-grain Dijon mustard*
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups chopped roasted chicken
  • 16 mini croissants
  • 1 cup fresh baby arugula
  1. In a large bowl, stir together mayonnaise, tarragon, mustards, lemon juice, salt, and pepper. Add chicken, stirring until well combined.
  2. Using a serrated bread knife in a sawing motion, cut croissants in half horizontally. Place arugula on bottom half of croissants. Top with chicken salad, and cover with top half of croissants.
*We used Grey Poupon Dijon Mustard and Maille Old Style Whole-Grain Dijon Mustard.

MAKE-AHEAD TIP: Chicken salad can be made a day in advance, placed in an airtight container, and refrigerated until ready to use.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/tarragon-chicken-salad-sandwiches/