Low Sodium Chicken Salad Croissant
Indulge in the irresistible combination of flavor and health with our Low Sodium Chicken Salad Croissant recipe, a light yet satisfying twist on a classic favorite. Tender, poached chicken breasts are shredded and blended with a medley of crunchy celery, sweet red grapes, and a creamy dressing made from a tangy mix of Greek yogurt, a touch of mayonnaise, and fresh lemon juice. Enhanced with a sprinkle of dill and toasted nuts for added texture, this dish shines as a wholesome alternative while keeping its sodium levels in check. Perfectly nestled between buttery, flaky croissants and paired with crisp lettuce, this chicken salad croissant is a mouthwatering option for lunch, picnics, or an on-the-go meal. Ready in just 40 minutes, this recipe is proof that balanced meals can still feel indulgent! Keywords: low sodium chicken salad, healthy croissant recipe, reduced sodium lunch ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 stalks celery
- 0.5 small red onion
- 0.5 cup red grapes
- 0.5 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 0.25 teaspoon ground black pepper
- 1 tablespoon fresh dill leaves
- 0.25 cup chopped nuts (walnuts or almonds)
- 4 pieces buttery croissants
- 4 pieces lettuce leaves
Instructions
Start by poaching the chicken breasts: Place the chicken in a large pot and cover with water. Bring to a boil, then reduce heat to a simmer and cook for about 15-20 minutes or until fully cooked through.
While the chicken is cooking, prepare the vegetables. Finely chop the celery and red onion, and halve the red grapes. Set aside.
Once the chicken is cooked, remove from water and allow it to cool before shredding it into bite-sized pieces using two forks.
In a large mixing bowl, combine the shredded chicken, chopped celery, red onion, halved grapes, plain Greek yogurt, mayonnaise, lemon juice, ground black pepper, and fresh dill. Stir until the ingredients are evenly mixed.
Toast the chopped nuts lightly in a small, dry skillet over medium heat for about 3-4 minutes, until fragrant, then mix into the chicken salad.
To assemble the sandwiches, slice the croissants in half horizontally. Place a lettuce leaf on the bottom half of each croissant.
Spoon generous amounts of the chicken salad mixture onto the lettuce-lined croissants. Top with the other half of the croissant.
Serve immediately or wrap up and chill in the refrigerator for a refreshing meal later.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 38.3 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1868 mg | 40% | |
*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.
