NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Plain Greek yogurt

1 tbsp Avocado oil mayonnaise

0.25 cup Celery

1 tbsp Fresh dill

1 tbsp Green onion

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Croissant

1 leaf Butter lettuce

PREPARATION

• 1

  Place the cooked chicken breast in a large bowl and shred into bite-sized pieces using two forks.

• 2

  Finely dice the celery and chop the fresh dill and green onion.

• 3

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

• 4

  Pour the dressing over the shredded chicken and add the celery, dill, and green onions, then toss until thoroughly coated.

• 5

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

• 6

  Place the butter lettuce leaf on the bottom half of the croissant, scoop the chicken salad on top, and close with the remaining half.