| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Shelf life, Shelf1 | 1 | Servings | |
INGREDIENTS
| 4 | Boneless, Skinless Chicken | |
| Breasts | ||
| 3 | Green Onions, Sliced Thin | |
| 1 | Stalk Celery, Finely Diced | |
| Leaf Lettuce For Croissants | ||
| 4 | Jumbo Croissants, sliced in | |
| half | ||
| 3 1/2 | c | Nonfat, Plain Yogurt |
| 1/4 | c | Red Wine Vinegar |
| 3 | T | Honey |
| 1 1/2 | t | Fresh Basil Leaves |
| 1/2 | t | Garlic, Minced |
| 1/2 | t | Salt |
| 1/4 | t | Black Pepper |
| 1 | Cucumber – Peeled, Seeded & | |
| Diced |
INSTRUCTIONS
Cook chicken on a charcoal grill. Place in refrigerator to cool. In a medium mixing bowl, combine all other ingredients, listed under croissants, and mix thoroughly. Puree in a blender or food processor until liquefied. Place in refrigerator to cool. Dice chicken breasts and combine with green onions and celery. Add enough dressing to satisfy your taste. Place a piece of leaf lettuce on the bottom of a croissant and place approximately 1 cup of chicken salad on top of the top half of the croissantbsp. Serve immediately with fresh melon wedges. Use remaining dressing over a salad of fresh greens. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2787
Calories From Fat: 1266
Total Fat: 140.1g
Cholesterol: 900.2mg
Sodium: 4556.8mg
Potassium: 4677.9mg
Carbohydrates: 66.7g
Fiber: 4.6g
Sugar: 59.6g
Protein: 295.6g