Ingredients:

  • 2 cups (340g) cooked chicken breast, shredded or cubed
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (30g) red onion, minced
  • 1/4 cup (30g) sliced almonds
  • 1/2 cup (115g) full-fat mayonnaise
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh dill or parsley, minced
  • 4 large croissants
  • 4 leaves Bibb lettuce

Instructions:

  1. Shred the chilled chicken into bite-sized pieces. Finely dice the celery and red onion to a uniform size to ensure even distribution of crunch.
  2. In a separate small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, pepper, and fresh herbs to create a smooth emulsion.
  3. In a large stainless steel bowl, combine the chicken, celery, onion, and almonds. Pour the dressing over the mixture and fold gently until every piece is evenly coated.
  4. Slice the croissants and toast lightly if desired. Place a leaf of Bibb lettuce on the bottom half of each croissant to act as a moisture barrier, then scoop a generous portion of the chicken salad on top and close the sandwich.