My Favorite Picnic Sandwiches (That Always Disappear First)
We’re in the heart of spring here in Tennessee, and one of my favorite ways to celebrate the season is with a picnic. Whether it’s at a nearby vineyard, a quiet park, or even our own backyard, there’s something magical about gathering outdoors as the world comes alive around us. The blooming trees, the warm breeze, the clink of a glass—these little moments of togetherness and beauty help reset our pace and set the tone for the season ahead.
Of course, while the quality of the company is what really matters, I also take great joy in making sure the food feels just as special. A thoughtful spread—something a step above the everyday—has a way of turning even a simple afternoon into something memorable. Over the years, my friends and family have come to expect this little touch of extra effort from me, and I honestly wouldn’t have it any other way.
At the top of my picnic list? These Mini Chicken Salad Croissants.
They’re a beautiful balance of creamy and crisp, soft and fresh—and they feel equally at home served with a handful of chips or plated alongside a glass of white wine and a handful of grapes. I’ve made them for casual backyard lunches, baby showers, vineyard birthday picnics—you name it. They always disappear quickly, and they always feel like a treat.
The filling starts with shredded rotisserie chicken (Costco comes in clutch for this) mixed with creamy mayo, finely chopped celery, and just the right amount of fresh parsley. What really sets this chicken salad apart, though, is a generous sprinkle of Lawry’s Seasoned Salt. It adds a warm, savory kick that balances the freshness perfectly. Don’t skip it—it’s the secret.
For the base, I like to tuck a couple of butter lettuce leaves into each mini croissant. The size is just right, and the leaves add a mild crunch and freshness without overpowering the filling. If you like a crisper texture, you could easily swap in romaine. And while I love the look and portability of the minis, regular croissants work beautifully too—just slice them in half after assembling for daintier portions.
As for assembly, there’s not much to it. I usually mix up the filling in a big bowl and then build each sandwich with a little swipe of mayo (or butter, for my South African friends!) to help keep everything in place. Then a couple of lettuce leaves, a scoop of filling, and it’s ready to go.
This is one of those recipes you’ll find yourself returning to again and again—easy, delicious, and endlessly adaptable. I hope it finds its way into your next spring picnic basket.
Mini Chicken Salad Croissants
Ingredients
- 3-4 cups shredded rotisserie chicken
- 1 cup mayonnaise
- 4 ribs celery diced
- ½ cup fresh parsley roughly chopped
- ½ tbsp Lawrey's seasoned salt
- butter lettuce leaves
- 1 dozen mini croissants
Instructions
- In a large bowl, mix together the shredded chicken, mayonnaise, celery, parsley, and Lawry’s seasoned salt until well combined.
- Slice the croissants in half, leaving one side attached. Add 2–3 pieces of lettuce inside each, then spoon in the chicken salad filling.
- Arrange on a serving tray and enjoy immediately, or chill until ready to serve. These pair beautifully with fresh fruit and a cold drink for a simple but elevated lunch.
Notes
- If mini croissants aren’t available, six regular ones work just as well—simply cut in half before serving.
- For extra flavor, spread a little mayonnaise or butter on the bottom half before adding lettuce and filling (a trick from my South African roots!).
- Can be made a few hours ahead and stored in the fridge—just assemble right before serving to avoid sogginess.
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