NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

0.5 tbsp Avocado oil mayonnaise

1 tbsp Fresh dill

1 tbsp Fresh chives

0.25 cup Celery

0.25 cup Red grapes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

0.5 small Croissant

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 well combined.

• 2

  Stir in the chopped fresh dill and minced chives to infuse the dressing with bright, aromatic flavors.

• 3

  Add the shredded cooked chicken breast, diced celery, and halved red grapes to the bowl, folding gently until everything is evenly coated in the creamy herb mixture.

• 4

  Slice the croissant in half lengthwise and lightly toast it in a pan or toaster oven until the edges are golden and fragrant.

• 5

  Place a crisp leaf of butter lettuce on the bottom half of the toasted croissant, then scoop a generous portion of the chicken salad on top.

• 6

  Close the sandwich with the top half of the croissant and serve immediately while the bread is still warm and the salad is chilled.