YOUR SOLIN GENERATED RECIPE
Creamy Herb Chicken Salad Croissant
Poached chicken breast tossed in a zesty herbed Greek yogurt dressing, served on a buttery toasted croissant with crisp greens.
INGREDIENTS
4.5 oz cooked chicken breast
0.25 cup nonfat Greek yogurt
1 medium croissant
1 tbsp fresh chives
1 tbsp fresh dill
0.25 cup diced celery
1 tbsp minced red onion
1 tsp Dijon mustard
0.5 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup mixed baby greens
PREPARATION
In a medium mixing bowl, whisk together the nonfat Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.
Stir in the minced red onion, diced celery, fresh chives, and fresh dill to create the herb base.
Fold the shredded or diced cooked chicken breast into the yogurt mixture until every piece is thoroughly coated.
Slice the croissant in half horizontally and lightly toast it in a pan or toaster oven until the edges are golden and fragrant.
Place the mixed baby greens on the bottom half of the toasted croissant to provide a crisp barrier.
Scoop the creamy herb chicken salad onto the greens and top with the remaining croissant half.