NUTRITION

SERVINGS

INGREDIENTS

1 medium croissant

5 oz chicken breast

1 tbsp buffalo sauce

2 tbsp plain Greek yogurt

0.25 cup celery

1 leaf romaine lettuce

1 tsp lemon juice

0.13 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Cook the chicken breast by poaching in simmering water for 12-15 minutes until the internal temperature reaches 165°F.

• 2

  Remove the chicken from the liquid and shred it using two forks while still warm to ensure a tender texture.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, buffalo sauce, lemon juice, garlic powder, sea salt, and black pepper until smooth.

• 4

  Fold the shredded chicken and finely diced celery into the buffalo yogurt mixture until every piece is thoroughly coated.

• 5

  Slice the croissant horizontally and lightly toast it in a pan or toaster oven until the inside is golden brown.

• 6

  Layer the romaine lettuce leaf on the bottom half of the toasted croissant to act as a barrier for the sauce.

• 7

  Pile the buffalo chicken mixture high onto the lettuce and close the sandwich with the top half of the croissant.