Prepare the Chicken Salad by draining and breaking apart the canned chicken in a large bowl. Add diced celery, minced onion, halved grapes, mayonnaise, and Dijon mustard. Mix until even and fold in the slivered almonds.

Preheat your oven to 375°F (190°C). Prepare foil balls with small sheets of aluminum foil.

Unroll the crescent rolls and place a foil ball in the center of each triangle. Wrap the dough around the ball, ensuring seams overlap.

Place the foil-wrapped rolls on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.

Let the rolls cool for about 5 minutes and carefully remove the foil balls.

Fill each crescent roll with the chicken salad and garnish with chopped parsley before serving.