NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 tbsp avocado oil mayonnaise

1 small croissant

0.25 cup celery

1 tbsp fresh dill

1 tbsp fresh chives

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 leaf butter lettuce

PREPARATION

• 1

  In a medium mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, sea salt, and black pepper until the dressing is smooth and creamy.

• 2

  Finely mince the fresh dill and chives, then stir them into the dressing to release their aromatic oils.

• 3

  Add the shredded cooked chicken and diced celery to the bowl, folding the mixture gently with a spatula until the chicken is thoroughly and evenly coated.

• 4

  Slice the croissant in half horizontally and lightly toast it in a pan or toaster oven until the interior is golden and fragrant.

• 5

  Place the butter lettuce leaf on the bottom half of the toasted croissant to act as a moisture barrier.

• 6

  Scoop the chicken salad mixture onto the lettuce, place the top half of the croissant over it, and serve immediately.