Friday, March 14, 2014

Food Friday: Chicken Salad Croissant Sandwich

I’m not sure what it is about chicken, but it’s hard for me to eat it when I’m pregnant. It’s usually not appealing, except for in chicken salad! Yum! 

I made this for dinner one night and it’s so simple, somewhat healthy, and pretty quick to put together. I add a bunch of fruit and goodies in mine, so it has a nice crunch from the walnuts, celery and apple, plus some sweetness from the grapes and cranberries. The butteriness of the croissant with all of the flavors is so good. This is one of my favorite sandwiches, for dinner or lunch. 

Chicken Salad Croissant Sandwich

*This will make enough for about five sandwiches

2 chicken breasts, cooked and cubed or shredded (I bake mine with a little water at the bottom of the pan, without seasoning)
One apple, cored and chopped (I like Fuji)
About one cup of red, seedless grapes, cut in half
Two celery stalks, chopped
1/2 cup walnuts, roughly chopped
1/4 cup dried cranberries
1/2 cup nonfat plain yogurt
1/2 cup sour cream
1 tablespoon mayo
1/4 teaspoon dried thyme (or fresh, roughly chopped)
salt and pepper, to taste

Combine all ingredients through cranberries into a large bowl. In a smaller bowl, mix yogurt, sour cream, mayo and seasoning until combined. Add yogurt mixture to chicken mixture until it evenly coats (feel free to use as much or little yogurt dressing as you like)
Taste-test to see if you need more salt and pepper. 
Scoop about two large spoonfuls onto a croissant, cut in half and eat!

This recipe is easy to tweak depending on if you like more or less of certain ingredients, but all of the flavors work really well together! I hope you like it! 

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