This healthier Croissant Chicken Salad Sandwich is made with a homemade Mint-Cilantro Sauce, Greek yogurt, and kosher pickles for the most flavorful, yet nutrient-dense, meal!

Prep time: 20 minutes

Total time: 20 minutes

Servings: 6

Ingredients:

For the Creamy Mint-Cilantro Sauce:

• 3/4 cup Olive Oil

• 1 Egg

• Juice & Zest of 1 Lemon

• 1 tbsp. Dijon Mustard

• 1 tbsp. Apple Cider Vinegar

• 1 tbsp. Fresh Cilantro, chopped

• 1 tsp. Fresh Mint, chopped

• 1/4 tsp. Salt

For the Sandwiches:

• 6 Croissants

• 1 head of Bibb Lettuce

• 2 lb. Cooked Chicken Breasts, sliced into cubes, about 3 cups

• 3/4 cup Celery, chopped finely

• 3/4 cup Red Grapes, halved or quartered

• 3/4 cup Plain Greek Yogurt

• 2 Green Onions, chopped

• 1/2 cup Kosher Dill Pickles, chopped finely

• 1/3 cup Cilantro, chopped

• Juice of 1 Lemon

• 1 tbsp. Dijon Mustard

• (Optional) 1/2 cup Pecans or Walnuts, chopped

Instructions

1. To make the Mint-Cilantro Sauce, add all ingredients except the olive oil into the bowl of a stand mixer. Use the whisk attachment to mix together. On medium speed, gradually drizzle in the olive oil. Whisk for 2 minutes. Set aside. 

2. To make the Chicken Salad, add the cooked and chopped chicken into a separate large mixing bowl. Add in the finely chopped celery, grapes, onions, dill pickles, cilantro, and (optional) chopped nuts. Toss to combine.

3. In a small bowl, whisk together the lemon juice, Dijon mustard, and yogurt. Add into the chicken salad bowl with 1/4 cup of the Mint-Cilantro Sauce. Toss until the chicken is well coated in the sauces. 

4. To assemble the sandwiches, slice the croissant 3/4th of the way to create a slit-like opening. Add a small slather of the Mint-Cilantro Sauce on the bottom piece, then a layer of Bibb lettuce and a generous portion of the chicken salad. Enjoy!