NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.25 tbsp avocado oil mayonnaise

1 tsp Dijon mustard

1 tbsp fresh dill

1 tbsp fresh chives

1 tbsp lemon juice

0.25 cup diced celery

1 tbsp diced red onion

0.25 tsp sea salt

0.13 tsp black pepper

0.5 small croissant

1 leaf butter lettuce

PREPARATION

• 1

  Shred or dice the cooked chicken breast into uniform bite-sized pieces and place them in a medium mixing bowl.

• 2

  In a separate small bowl, whisk together the non-fat Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth and creamy.

• 3

  Add the diced celery, red onion, fresh dill, and fresh chives to the chicken, then pour the dressing over the top and fold everything together until thoroughly combined.

• 4

  Carefully slice the croissant in half horizontally and lightly toast the cut sides in a pan or toaster oven until they are just golden and fragrant.

• 5

  Lay the butter lettuce leaf on the bottom half of the croissant to act as a moisture barrier, then pile the chicken salad mixture generously on top.

• 6

  Place the top half of the croissant over the salad and serve immediately while the pastry is still crisp.