| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 croissants, halved horizontally
- 3 cups Leftover Billie’s Houdini Chicken Salad, recipe follows
- 2 cups arugula
- 2 avocados, sliced
- 2 tomatoes, sliced
- 4 slices Cheddar
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 4 boneless, skinless chicken breasts
- 1 1/2 cups low-fat plain Greek yogurt
- 1/2 cup seedless red grapes, preferably Concord, halved
- 1/2 cup slivered almonds
- 1/2 cup finely chopped pecans
- 1/4 cup dried cranberries
- 2 small Granny Smith apples, finely diced
- 1/2 small red onion, finely chopped
- Salt and freshly ground pepper
- Salt and freshly ground pepper
- Toasted bread or crackers, for serving
Instructions
- Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.
- Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.
- In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.
- In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1138 |
| Total Fat | 60 g |
| Saturated Fat | 17 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 17 g |
| Sugar | 29 g |
| Protein | 88 g |
| Cholesterol | 259 mg |
| Sodium | 1785 mg |
Reviews
This sounds delicious. I would only make one change. Boiling the chicken will make it chewy and rubbery. I would poach it instead.
Amazing!! My husband and I both loved this!
I love Trisha’s sandwiches but this one has to be my favorite. The chicken salad is delicious when it’s hot. The croissant bread she used was a good choice. I am not a fan of arugula so I didn’t add any lettuce to it. I added two pieces of cheddar cheese. I baked mine in the oven at 375 degrees for 15 minutes. Keep an eye on it. Everyone’s oven is different. I waited for mine to cool completely and everything grabbed and held the sandwich together and all the flavors started to kick in. It is an awesome salad to eat cold as well. I’ll just scoop some in a bowl and chow down.
OMG what’s not to love! Refreshing and delicious!