Mini Chicken Salad Croissant Sandwiches Directions:
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Boil or poach the chicken for 15–20 minutes until fully cooked. Let cool and shred.
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Mix mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper in a bowl until smooth.
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Add shredded chicken, celery, and green onions and stir until fully coated.
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Slice each croissant horizontally.
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Spoon the chicken salad onto each croissant base and place the top half over it.
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Serve immediately or refrigerate for up to two days.
WW Points Calculation
chicken breasts (Tyson), 3 cups: 0.00
Hellmann’s Light Mayonnaise, 1/4 cup: 3.50
Fage 0% Greek Yogurt, 1/4 cup: 0.00
celery, green onions: 0.00
Grey Poupon Dijon Mustard, 1 tbsp: 0.00
Schar Gluten-Free Mini Croissants, 6 pieces: 18.00
Points Information:
Total Points: 21.50
Servings: 6 sandwiches (1 sandwich per serving)
Points per serving: 3.58
Nutrition Information
Calories: 220
Fat: 7 g
Protein: 20 g
Carbohydrates: 22 g
Sugar: 2 g
Sodium: 430 mg
I'm waiting for your comments! Enjoy!
