Chef notes

These sandwiches are ideal for busy people on the go. You can make a big batch of this chicken salad (which uses my Low Country Spatchcocked Chicken as the base) on Sunday and eat it over the days ahead. It's the recipe that keeps on giving.

Swap options: Use green bell pepper instead of red.

Ingredients

Shredded spatchcocked chicken or 1 store-bought rotisserie chicken (about 3 pounds), white and dark meat hand shredded, then roughly chopped
1 cup mayonnaise
1/3 cup Dijon mustard
1 teaspoon paprika
1 teaspoon garlic powder

2 hard-boiled eggs, chopped
1 celery stick, diced
1 bell pepper, diced
Kosher salt and freshly ground black pepper
6 croissants, split

Preparation

Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper to taste.

Cover and refrigerate salad until chilled, at least 30 minutes.

Serve on split croissants.