NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill

0.25 cup celery

1 tbsp red onion

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 medium croissant

2 leaves butter lettuce

PREPARATION

• 1

  In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth and well combined.

• 2

  Finely dice the celery and mince the red onion, then fold them into the yogurt mixture along with the freshly chopped dill.

• 3

  Add the shredded or diced cooked chicken breast to the bowl, tossing thoroughly to ensure every piece is coated in the creamy herb dressing.

• 4

  Slice the croissant in half horizontally and toast it in a toaster oven or dry pan until the interior is warm and slightly golden.

• 5

  Lay the butter lettuce leaves on the bottom half of the toasted croissant to create a moisture barrier.

• 6

  Scoop the chicken salad generously over the lettuce, place the top half of the croissant on, and serve immediately.