📖 Instructions

1. First, gently poach the chicken breasts: Place the chicken breasts in a saucepan and cover them with water. Bring to a simmer over medium heat. Cook for 12-15 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C). Remove from the saucepan and let cool slightly before shredding with two forks. Nobody wants to burn their fingers!
2. Now let's get to the cherry blossom infusion: Steep a cherry blossom green tea bag (or 1 teaspoon of loose leaf tea) in 1/4 cup of hot water for 5 minutes. Remove the tea bag and let the tea cool completely. This will give our salad that delicate floral note. If you can't find cherry blossom tea, a good quality green tea will also work, but it won't have that signature blossom flavor.
3. Next, prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt for a tangier flavor), cooled cherry blossom tea, a squeeze of lemon juice, honey, salt, and pepper. Taste and adjust the seasoning as needed. Don't be afraid to add a pinch of cayenne pepper for a little kick!
4. Now, assemble the chicken salad: In a large bowl, combine the shredded chicken, chopped celery, halved cherries (fresh or frozen, thawed), and toasted almonds. Pour the dressing over the chicken mixture and stir gently to combine. Be careful not to overmix, or the chicken will become mushy.
5. Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling it also makes it easier to handle when assembling the rolls.
6. Time for the picnic rolls: Slice the croissants in half horizontally. If you're using regular sandwich rolls, you can either slice them in half or cut a wedge out of the top to create a pocket for the filling. Did I spell 'pocket' right? Oops!
7. Fill the croissants: Spoon a generous amount of the chicken salad into each croissant or roll. You can add a few fresh cherry blossom petals (if you're feeling fancy and they're pesticide-free!) or a sprinkle of chopped chives for garnish. I once used way too much filling and it was disaster! Learn from my mistakes.
8. Pack it up and go: Wrap each filled croissant in parchment paper or plastic wrap to keep them fresh and prevent them from getting soggy. Pack them in a picnic basket or container along with your favorite snacks and drinks. Don't forget a blanket and some sunscreen! Most importantly, a camera to take cute photos!