These four croissant sandwiches are filled with cooked chicken, Greek yogurt, light mayonnaise, celery, red onion, grapes, and Dijon mustard.
Ingredients
- 2 cups cooked and shredded skinless, boneless chicken breast
- ½ cup non-fat Greek yogurt
- ¼ cup light mayonnaise
- 1 celery stalk, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup grapes, halved
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 4 small whole-wheat croissants
Instructions
- Combine the chicken, Greek yogurt, mayonnaise, celery, red onion, grapes, Dijon, salt, and pepper in a large bowl.
- Slice the croissants in half.
- Divide the chicken salad evenly among the four bottom halves.
- Add the croissant tops and serve.
Keep the chicken salad refrigerated until assembly and return leftovers to the refrigerator promptly.
