Low Fat Chicken Salad Croissant Sandwich
Indulge in the perfect balance of creamy, tangy, and crispy with this Low Fat Chicken Salad Croissant Sandwich. Packed with tender chunks of chicken breast, crunchy celery, sweet red grapes, and crisp diced apple, this lightened-up recipe swaps out heavy mayo for protein-rich low-fat Greek yogurt. A hint of Dijon mustard and a splash of lemon juice bring a zesty depth to the dressing, while toasted slivered almonds add a delightful nuttiness. Nestled on a buttery croissant with a fresh lettuce leaf, this healthier twist on a classic chicken salad sandwich is ideal for picnics, lunches, or weeknight dinners. Ready in just 35 minutes and perfect for meal prep, this satisfying yet low-fat option is proof that you can enjoy indulgence without the guilt.
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 1 cup Low-fat Greek yogurt
- 0.5 cup Celery, finely chopped
- 1 medium Apple, diced
- 0.5 cup Red grapes, halved
- 0.25 cup Slivered almonds, lightly toasted
- 2 tablespoons Dijon mustard
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 medium Croissants
- 4 large Lettuce leaves
Instructions
Place the chicken breast in a pot and cover it with water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for about 12-15 minutes or until fully cooked and no longer pink inside.
Remove the chicken from the pot and set aside to cool.
Once the chicken is cool enough to handle, chop it into small cubes.
In a large mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper. Stir until well mixed.
Add the chopped chicken, celery, diced apple, halved grapes, and toasted slivered almonds to the yogurt mixture.
Gently fold the ingredients together until the chicken and fruit are well coated with the yogurt dressing.
Slice the croissants in half horizontally and place a large lettuce leaf on the bottom half of each croissant.
Spoon the chicken salad mixture onto the lettuce leaf, then top with the other half of the croissant.
Serve immediately or wrap in parchment paper and refrigerate for later.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 86.0 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 417 mg | 32% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2098 mg | 45% | |
*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.
