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In a medium mixing bowl, combine the shredded chicken breast, mayonnaise, sour cream, Dijon mustard, and lemon juice. Using a fork or spoon, mix these ingredients thoroughly until the chicken is evenly coated with the creamy dressing.
Add the finely chopped red onion and celery to the bowl with your chicken mixture. Stir gently but thoroughly to distribute the vegetables evenly throughout the salad.
Season your la madeleine chicken salad with salt and freshly ground black pepper to taste. Start conservatively-you can always add more, but you can’t take it away. Mix well to ensure even seasoning.
Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow all the flavors to meld together beautifully.
When ready to serve, place a fresh lettuce leaf on the bottom half of each sliced croissant.
Spoon the chilled chicken salad generously onto the lettuce-lined croissants, dividing the mixture evenly between both sandwiches.
Place the top half of each croissant over the chicken salad filling. Serve immediately while the croissants are fresh and the salad is perfectly chilled.