Ingredients
• 2 cups cooked shredded chicken (rotisserie or grilled)
• ½ cup Greek yogurt or mayonnaise (or ¼ cup each for balance)
• ¼ cup finely diced celery
• ⅓ cup halved red grapes (or diced apple for crunch)
• 2 tbsp chopped fresh dill or parsley
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• Salt & black pepper to taste
• 4 large croissants, halved horizontally
• Optional: butter lettuce, microgreens, or sliced almonds
Instructions
- In a bowl, combine chicken, yogurt/mayo, celery, grapes, herbs, lemon juice, and Dijon. Mix gently until evenly coated. Season with salt and pepper. Chill 15+ mins (flavors meld beautifully).
- Lightly toast croissant halves if desired (adds crunch and prevents sogginess!).
- Spoon generous mounds of chicken salad onto bottom halves. Top with lettuce or greens if using.
- Cap with top halves. Serve immediately—or wrap tightly for picnics/lunchboxes (best within 4 hours).
PREP TIME & NUTRITION :
Prep Time: 15 mins (+ chill), Total Time: 30 mins, Servings: 4
Calories: 420, Net Carbs: 28g, Fats: 22g, Protein: 26g
✅ Lower-carb option: Serve chicken salad in lettuce cups or over mixed greens — net carbs drop to ~6g/serving.