Ingredients
4 cups shredded chicken
½ cup mayonnaise
1 tablespoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
1 cup diced celery
⅓ cup roughly chopped pecans (optional)
2 tablespoons flat leaf parsley, stems removed and roughly chopped
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice (from 1 lemon)
1⅓ cups baby arugula
8 croissants

Steps

1. In a medium bowl, combine the shredded chicken, mayonnaise, mustard, salt, pepper, celery, pecans, parsley, lemon zest, and lemon juice.
2. Divide the chicken salad between 4 slices of the bread and top each with ⅓ cup of the arugula. Top with the remaining 4 slices of bread and serve.