Ingredients
Scale
- 2 boneless, skinless chicken breasts (450 grams)
- ½ cup mayonnaise (115 grams)
- 2 tablespoons plain Greek yogurt (30 grams)
- 1 tablespoon lemon juice (15 grams)
- 1 tablespoon honey (21 grams)
- ½ teaspoon garlic powder (1.5 grams)
- Salt and pepper to taste
- ¼ cup chopped celery (35 grams)
- ¼ cup chopped dried cranberries (40 grams)
- ¼ cup chopped pecans (30 grams)
- 4 croissants
- 1 cup chopped romaine lettuce
Instructions
- Preheat oven to 375°F (190°C). Season chicken with salt and pepper and bake for 25-30 minutes.
- Let chicken cool, then shred into bite-sized pieces.
- In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, honey, garlic powder, salt, and pepper.
- Combine shredded chicken, celery, cranberries, pecans, and dressing in a large bowl.
- Slice the croissants in half, layer romaine lettuce on the bottom, and spoon the chicken mixture on top.
- Top with the other half of the croissant and serve.
Notes
Ensure the chicken is properly cooked and cooled for the best texture.
Adjust dressing ingredients for desired creaminess or tang.
Lightly toast croissants for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 4
- Sodium: 600
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 70