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PdfRemove the skin and bones from the rotisserie chickens. Dice or shred the meat into bite-sized pieces. Measure out 105 oz (2.98 kg) of cooked chicken.
Toast the pecans or walnuts at 350°F (175°C) for 8–10 minutes until fragrant. Cool completely.
In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, pepper, and optional honey until smooth.
In a very large bowl, combine the chicken, grapes, celery, dill, tarragon, mint, cilantro, chives, and toasted nuts.
Fold in the dressing just until everything is evenly coated. The mixture should be creamy but not loose.
Cover and refrigerate for at least 2 hours, preferably overnight.
Split 35 Safeway all-butter croissants horizontally.
Fill each with 4¼–4½ oz (120–128 g) of chicken salad, ensuring each sandwich contains 3 oz (85 g) of chicken.
If making ahead, store the chicken salad separately and fill the croissants as close to serving time as possible to keep them flaky.
The chicken salad can be prepared up to 24 hours in advance.
Keep refrigerated below 4°C (40°F).
If the salad firms up after chilling, gently fold in 2–4 tablespoons of mayonnaise before assembling the sandwiches.