NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

1 tsp Dijon mustard

0.25 cup Celery

1 tbsp Green onion

1 tsp Fresh dill

1 tsp Fresh parsley

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Croissant

PREPARATION

• 1

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

• 2

  In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth.

• 3

  Finely dice the celery and slice the green onion, then fold them into the yogurt dressing along with the chopped fresh dill and parsley.

• 4

  Pour the herb dressing over the chicken and stir until every piece is evenly coated in the creamy sauce.

• 5

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

• 6

  Scoop the chicken salad generously onto the bottom half of the croissant, top with the remaining half, and serve immediately.