Tangy Lemon Cucumber Chicken Salad Croissants

• 14 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped of fresh mint
• 1 tablespoon chopped capers in brine
• 14 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 3 cups shredded roasted chicken meat (see Notes)
• 12 cucumber, seeded and diced (about 1 cup)
• 6 green onions, sliced, including some green tops
• 4 croissants

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, herbs, capers, salt, and pepper.
2. In a large bowl, toss together chicken, cucumber, and green onions.
3. Add dressing to chicken mixture and stir to evenly coat filling.
4. Halve croissants lengthwise.
5. Fill bottoms with salad, dividing evenly, and set tops on salad.

extra virgin olive oil, lemon juice, lemon zest, dill, fresh chives, parsley, fresh basil, mint, capers, salt, ground black pepper, chicken meat, cucumber, green onions, croissants

Taken from www.food.com/recipe/tangy-lemon-cucumber-chicken-salad-croissants-338781 (may not work)