Oh my! I found this recipe for chicken salad in Cuisine magazine and it is so fantastically, delicious. It’s got everything you want in a good chicken salad. It has a nice tanginess from the yogurt and lemon juice, sweetness from the dried cranberries (original recipe used dried cherries), and crunch from the celery and almonds. Place all of this on a buttery croissant and your tastebuds will be doing the happy dance!
This recipe doesn’t have to destroy your diet, just skip the croissant (which of course I did not) and the mayo, or at least use a lighter version and it will be much more figure friendly.
This is a great classic chicken salad to have on hand. I will be making this one often! ENJOY friends!
CHICKEN SALAD CROISSANT
4 cups chopped rotisserie chicken
1 cup diced celery
1/2 cup dried cranberries or cherries
1/4 cup mayonaisse
1/4 cup plain greek yogurt
1/4 cup fresh parsley, chopped
2 tbsp fresh lemon juice
1 tbsp fresh tarragon, minced
1/2 cup chopped nuts (almonds, cashews or pistachios)
Mix all ingredients together. Chill until ready to serve. Serve on croissants.
This recipe slightly adapted from Cuisine magazine.