Start with 2 cups of cooked chicken, shredded finely using forks or shredding claws. Use leftover roasted chicken, poached chicken breasts, or rotisserie chicken. Ensure the chicken is cool or at room temperature before mixing.
In a mixing bowl, combine 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, and 2 tablespoons pure maple syrup. Stir well until smooth and creamy. Taste and adjust the balance of sweet and tangy if desired.
Finely chop 1/4 cup celery and 1/4 cup green onions. Add them to the dressing along with the shredded chicken. Mix gently but thoroughly to combine.
Add salt and pepper to taste, starting with a small pinch and increasing gradually. Mix again gently.
Slice each croissant horizontally, leaving a hinge if desired so they open like a book. Optionally, lightly toast the croissants for extra crunch and warmth.
Line each croissant with fresh lettuce leaves, then generously spoon the chicken salad inside. Close the croissants gently.
Place the Maple Dijon Chicken Salad Stuffed Croissants on a serving plate and enjoy immediately. They travel well for lunches on the go or picnics.
