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Tangy Lemon-Cucumber Chicken Salad Croissants

By Sunset


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1/4 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 fresh mint

1 tablespoon chopped brined capers

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 cups shredded roast chicken (see Notes)

1/2 English (hothouse) cucumber, seeded and diced (about 1 cup)

6 green onions, sliced, including some green tops

8 to 10 mini croissants

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