Ingredients
Method
- In a medium mixing bowl, whisk together the plain Greek yogurt, olive-oil mayonnaise, extra virgin olive oil, fresh lemon juice, and Dijon mustard until smooth.
- Add the diced cooked chicken breast, finely diced celery, chopped fresh dill, and minced scallions to the bowl.
- Season with salt and black pepper to taste. Gently fold the chicken mixture until completely coated in dressing.
- (Optional) Lightly toast the sliced croissants in an oven at 350°F (175°C) for 2 minutes to crisp the inner crust.
- Place 2 green leaf lettuce leaves on the bottom half of each sliced croissant.
- Layer sliced yellow/heirloom tomato rounds evenly over the lettuce bed.
- Spoon a generous mound of creamy chicken salad filling over the tomatoes.
- Place top croissant halves over filling and serve immediately.
Notes
- For meal prep, store chicken salad mixture separately in an airtight container for up to 3-4 days. Assemble sandwiches just prior to eating.
- Rotisserie chicken works exceptionally well and speeds up prep time.
- Rotisserie chicken works exceptionally well and speeds up prep time.
