Ingredients
Method
Preparation
- Toast the almonds in a dry skillet over medium heat for about 3-4 minutes until fragrant and lightly golden. Transfer to a plate to cool.
- Cut the cooked chicken into 1/2-inch cubes and dice the celery. Thinly slice the red onion and chop the cilantro.
- In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
Assembly
- In a large bowl, mix together the chicken, pineapple, celery, red onions, cilantro, and almonds. Pour the dressing over and stir gently to coat.
- Allow the salad to sit for 5-10 minutes to let flavors meld.
- Serve the salad in croissants lined with lettuce leaves.
Notes
Store in an airtight container in the refrigerator for up to 3 days. It's perfect for meal prep! You can use leftover chicken to save time, and customize with your favorite add-ins.
