Curried Mango Chicken Salad Croissants

Name: Curried Mango Chicken Salad Croissants
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 0.5 pound cooked chicken breast (cooked, shredded); 0.33 cup plain Greek yogurt (nonfat); 1 tablespoon mayonnaise; 1.5 tablespoon mango chutney; 1 teaspoon curry powder; 0.5 cup celery (finely diced); 0.25 teaspoon salt; 2 croissants (medium, sliced horizontally); 0.5 cup mixed greens

Tender shredded chicken mixed with mild curry spice, sweet mango chutney, crunchy celery, and creamy Greek yogurt on buttery croissants.

Prep: 15 min
Total: 15 min
Servings: 2
Cuisine: British
Difficulty: Easy

Dietary

Nut-Free
High-Protein
Low-Calorie

Ingredients

0.5 pound cooked chicken breast (cooked, shredded)
0.33 cup plain Greek yogurt (nonfat)
1 tablespoon mayonnaise
1.5 tablespoon mango chutney
1 teaspoon curry powder
0.5 cup celery (finely diced)
0.25 teaspoon salt
2 croissants (medium, sliced horizontally)
0.5 cup mixed greens

Instructions

In a medium bowl, combine 1/3 cup plain Greek yogurt, 1 tablespoon mayonnaise, 1 1/2 tablespoons mango chutney, 1 teaspoon curry powder, and 1/4 teaspoon salt.
Fold 1/2 pound shredded cooked chicken breast and 1/2 cup finely diced celery into the yogurt dressing until evenly coated.
Layer 1/4 cup mixed greens onto the bottom half of each sliced croissant, scoop half of the curried chicken salad on top, and cap with the top half of the croissant.

Notes

Store the curried chicken salad in an airtight container for up to 3 days in the refrigerator. Assemble into croissants on the morning of packing to keep the pastry flaky.

Nutrition (per serving)

Calories: 460
Protein: 36 g
Carbohydrates: 38 g
Fat: 18 g
Fiber: 3 g
Sodium: 640 mg
Saturated Fat: 7.5 g
Sugar: 12 g
Cholesterol: 95 mg