In a large bowl, combine the chicken, celery, grapes, almonds, onions, chives, and dill. Set aside.
In a separate bowl, combine all the ingredients for the dressing and whisk until smooth. Salt and pepper to taste, then fold into the chicken mixture. Serve cold on a croissant and enjoy!
Slice the croissants in half, lengthwise.
Fill each croissant with chicken salad mixture, placing the top on. Arrange on a large plate (about 4 will fit). Lay a paper towel on top, and then a piece of parchment paper. Layer the next 4 sandwiches.
Use a cookie sheet if you are doubling or tripling the recipe. Cover and store for up to 3 days! Serve chilled or at room temperature.
On a large prepared board, place a bowl of the chicken salad in the center. Arrange the croissant rolls (pre-sliced) around the outside, and fill in the open areas with fresh fruit. Serve!