Grilled Chicken Croissant Sandwich
A buttery croissant filled with juicy grilled chicken and a crunchy vegetable salad, all tied together with a creamy mayo dressing. Perfect for a quick lunch or light dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 whole croissants
- 1 whole chicken breast
- 1 medium carrot
- 1 whole celery stalk
- ½ small onion
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Season the 1 chicken breast with 0.5 tsp salt and a pinch of black pepper if you have it. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 2
Cook the chicken for 6-7 minutes per side until golden brown and cooked through (no pink inside, juices run clear). Let it rest for 5 minutes, then slice thinly.
- 3
While the chicken cooks, finely dice the 1 carrot, 1 celery stalk, and 0.5 small onion. Place them in a bowl with 2 tbsp mayonnaise and mix well.
- 4
Slice the 2 croissants in half horizontally. If you like, toast them cut-side down in the same skillet for 1-2 minutes until lightly golden.
- 5
Divide the vegetable-mayo mixture between the bottom halves of the croissants. Top with the sliced chicken, then close with the top halves.
- 6
Serve immediately, or wrap in foil and refrigerate for up to 4 hours for a picnic or packed lunch.
Tools you’ll need
- skillet
- cutting board
- knife
- mixing bowl
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