YOUR SOLIN GENERATED RECIPE
Creamy Herb Chicken Salad Croissant
Poached chicken breast tossed in a velvety herb-infused Greek yogurt dressing, served inside a buttery, toasted croissant for a satisfying crunch.
INGREDIENTS
4.5 oz cooked chicken breast
3 tbsp non-fat Greek yogurt
1 tsp Dijon mustard
0.25 cup celery
1 tbsp fresh dill
1 tbsp fresh parsley
1 tsp lemon juice
0.13 tsp sea salt
0.13 tsp black pepper
1 medium croissant
PREPARATION
Shred or dice the cooked chicken breast into small, bite-sized pieces and place in a mixing bowl.
Finely dice the celery and mince the fresh dill and parsley.
In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth and creamy.
Add the diced celery, dill, and parsley to the dressing and stir to combine.
Pour the herb dressing over the chicken and toss thoroughly until every piece is well-coated.
Slice the croissant in half lengthwise and lightly toast the cut sides in a pan or toaster oven until golden.
Pile the creamy chicken salad onto the bottom half of the croissant, top with the remaining half, and serve immediately.