4 cups cooked shredded chicken
1 1/2 cups chopped celery
1 12 cups red grapes – halves
2 green onions, finely chopped
1 cup mayonnaise
1/4 cup sour cream or ranch dressing
2 tablespoons chopped fresh dill
1 teaspoon black pepper
1 teaspoon salt
Juice of a small lemon
8 croissant rolls
Add the cooked cooked chicken, celery, grapes and green onions in a large bowl. Toss to collect. Set the bowl aside.
In a small bowl add mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. Whisk together until combined. Pour the sauce over the chicken mixture. Stir until combined.
Cover and place in the refrigerator for at least 4 to 6 hours or overnight.
Cut each croissant roll in half. Spread half a cup of chicken salad on the bottom half. Put the other half on top.
Serve and enjoy!