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.
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.