Low Sodium Chicken Salad Croissant

Delight in the irresistible combination of creamy, tangy, and crunchy textures with this Low Sodium Chicken Salad Croissant recipe—a perfect twist on a classic favorite! Tender, poached chicken breast is shredded and tossed with the refreshing crunch of celery, sweet bursts of red grapes, and aromatic dill for a flavor-packed filling. A light dressing of plain Greek yogurt, a touch of mayonnaise, and a splash of lemon juice keeps it creamy yet lower in sodium. Toasted nuts add a delightful nutty crunch, while buttery croissants provide a flaky, melt-in-your-mouth base. This recipe is easy to prepare in just 40 minutes and makes for a delightful lunch or brunch option that’s flavorful yet heart-conscious. Enjoy with crisp lettuce for added freshness, or make ahead for a chilled meal on the go!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the chicken is cooking, prepare the vegetables. Finely chop the celery and red onion, and halve the red grapes. Set aside.

Step 3

Once the chicken is cooked, remove from water and allow it to cool before shredding it into bite-sized pieces using two forks.

Step 4

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.

Step 5

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.

Step 6

To assemble the sandwiches, slice the croissants in half horizontally. Place a lettuce leaf on the bottom half of each croissant.

Step 7

Spoon generous amounts of the chicken salad mixture onto the lettuce-lined croissants. Top with the other half of the croissant.

Step 8

Serve immediately or wrap up and chill in the refrigerator for a refreshing meal later.

Nutrition Facts

Serving size	(1060.7g)

Amount per serving	% Daily Value*
Calories	2237.4

Total Fat 109.2g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 478.1mg	0%
Sodium 1238.9mg	0%
Total Carbohydrate 160.4g	0%
Dietary Fiber 8.5g	0%
Total Sugars 38.3g
Protein 147.8g	0%

Vitamin D 3.5IU	0%
Calcium 331.7mg	0%
Iron 9.8mg	0%
Potassium 1868.0mg	0%

*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.

Source of Calories

Fat: 44.4%

Protein: 26.7%

Carbs: 29.0%