Heart-Healthy Chicken Salad Croissant Sandwich
Elevate your lunchtime routine with this Heart-Healthy Chicken Salad Croissant Sandwich—a perfect marriage of wholesome ingredients and indulgent flavor! This recipe features tender, poached skinless chicken breast paired with the creamy tang of non-fat Greek yogurt and zesty Dijon mustard for a guilt-free twist on the classic chicken salad. Crunchy celery, sweet red grapes, and nutty almonds add layers of texture and bursts of natural sweetness, while a touch of fresh lemon juice brightens every bite. Served on hearty whole grain croissants with a bed of crisp mixed greens, this sandwich balances irresistible taste with healthy eating. Ready in just 30 minutes, it's an easy, nutritious choice for a light lunch or a satisfying picnic treat. Keywords: chicken salad croissant, heart-healthy recipe, low-fat chicken salad, whole grain sandwich, nutritious lunch ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (about 8 oz) Skinless chicken breast
- 4 pieces Whole grain croissants
- 0.5 cup Non-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 stalk Celery
- 0.5 cup Red grapes
- 0.25 cup Almonds
- 1 tablespoon Lemon juice
- 2 cups Mixed salad greens
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by poaching the chicken breast. Place the chicken breast in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for 10-15 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the saucepan and let it cool. Once cooled, shred the chicken into bite-sized pieces using two forks.
While the chicken is cooking, wash and halving the red grapes, dice the celery stalk into small pieces, and chop the almonds into smaller bits.
In a large bowl, combine the non-fat Greek yogurt, Dijon mustard, and lemon juice. Stir until well mixed.
Add the shredded chicken, diced celery, halved grapes, and chopped almonds into the yogurt mixture. Season with salt and black pepper to taste. Gently fold all the ingredients together until well combined.
Cut the whole grain croissants in half horizontally. Lightly toast them if desired.
Place a generous handful of mixed salad greens on the bottom half of each croissant.
Spoon the chicken salad mixture over the greens, then top with the other half of the croissant.
Serve the sandwiches immediately or cover and refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.2 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
