Weight Watchers Chicken Salad on Croissants
Introduction
Chicken salad is a classic lunch favorite—creamy, flavorful, and versatile. But traditional recipes can be heavy with mayo and calories, especially when paired with buttery croissants. This Weight Watchers version strikes the perfect balance: it’s lighter without sacrificing flavor or texture, incorporating Greek yogurt and light mayo for creaminess, lean chicken breast, fresh veggies, and herbs for a fresh kick.
The buttery croissants add that indulgent touch, but portion-controlled and balanced with a nutritious chicken salad. This makes it a satisfying, crowd-pleasing meal you can enjoy guilt-free!
What You’ll Need: Ingredients & Substitutions
Category Ingredient Quantity Notes/Alternatives
Chicken Cooked chicken breast 2 cups (shredded or cubed) Use rotisserie, grilled, or poached chicken.
Vegetables Celery 1/2 cup, finely diced Adds crunch and freshness
Red onion 1/4 cup, finely diced Use sweet onion for milder flavor
Green apple 1/2 cup, diced Adds sweetness and texture
Fresh parsley 2 tbsp, chopped Optional but recommended for freshness
Dressing Greek yogurt (non-fat) 1/2 cup Low-fat alternative to mayo
Light mayonnaise 2 tbsp Provides creaminess
Dijon mustard 1 tbsp Adds tang and depth
Lemon juice 1 tbsp Brightens the flavor
Honey or agave syrup 1 tsp Balances acidity; optional
Salt To taste Essential seasoning
Fresh black pepper To taste Freshly ground preferred
Croissants Mini or regular croissants 4 small or 2 large Use whole grain if available for health
Optional add-ins Toasted nuts (almonds, pecans) 2 tbsp, chopped Adds crunch and healthy fats
Dried cranberries 2 tbsp For a touch of sweetness
Kitchen Tools You’ll Need
Mixing bowl (medium)
Whisk or fork (for dressing)
Cutting board and sharp knife
Measuring cups and spoons
Spoon or spatula for mixing
Serving plates or sandwich bags if packing lunch
Step-by-Step Instructions
Step 1: Prepare Your Chicken
You can use pre-cooked chicken breast, or cook your own at home:
Option 1: Rotisserie chicken — shred or chop 2 cups of white meat for the salad. Convenient and flavorful.
Option 2: Poached chicken breast — place chicken breasts in simmering water or broth for 15 minutes until cooked through. Cool and shred.
Option 3: Grilled chicken breast — season lightly with salt and pepper, grill 5-6 minutes per side, cool, then cube or shred.
Tip: Using chicken that’s just cooked or leftover rotisserie chicken saves time and locks in moisture.
Step 2: Prep the Veggies & Fruit
Wash and finely dice celery for crispness.
Peel and finely dice red onion (use less if you prefer mild onion flavor).
Dice the green apple—leaving the peel on adds nutrients and color. Toss diced apple in a small bowl with a squeeze of lemon juice to prevent browning while you prepare the rest.
Chop fresh parsley finely for a burst of herbal freshness.
Step 3: Make the Dressing
In a small bowl:
Combine 1/2 cup non-fat Greek yogurt and 2 tbsp light mayonnaise.
Add 1 tbsp Dijon mustard for tang.
Stir in 1 tbsp fresh lemon juice to brighten flavors.
Add 1 tsp honey or agave syrup (optional, but balances acidity nicely).
Season with salt and freshly ground black pepper to taste.
Whisk until smooth and creamy.
Step 4: Combine Chicken, Veggies, and Dressing
In a medium bowl, add shredded chicken, diced celery, diced onion, green apple, and chopped parsley.
Pour dressing over the mixture.
Gently fold everything together with a spatula or large spoon, making sure the chicken is evenly coated.
Step 5: Add Optional Crunch or Sweetness
For extra texture, fold in 2 tbsp toasted nuts (almonds or pecans) and/or 2 tbsp dried cranberries.
These add flavor complexity and make the salad more satisfying.
Step 6: Prepare the Croissants
Warm croissants lightly in the oven or toaster oven for 3-5 minutes at 350°F (175°C) to enhance buttery flavor and softness.
Slice croissants in half horizontally but do not slice all the way through.
Step 7: Assemble the Sandwiches
Spoon a generous amount of chicken salad onto the bottom half of each croissant.
Replace the top half and gently press down to secure the filling.
Serve immediately, or wrap in parchment or sandwich bags for on-the-go lunches.
Nutritional Information & Weight Watchers Points
Approximate Per Serving (1 croissant sandwich):
Nutrient Amount
Calories 320–350 kcal
Protein 25–30 g
Carbohydrates 30 g
Fat 12–15 g
Fiber 3–4 g
Sodium 400 mg
Weight Watchers SmartPoints™ Estimate:
Chicken Salad (without croissant): approx 3–4 points per serving.
Croissant (small, approx 50g): approx 5–6 points.
Total per sandwich: approx 8–10 SmartPoints depending on brand and croissant size.
Tip: Use mini croissants or whole grain croissants to lower points and boost fiber.
Cooking & Serving Tips
Meal prep: Make the chicken salad up to 3 days in advance. Store in airtight container in fridge. Assemble sandwiches fresh to prevent croissants from getting soggy.
Customize your croissant: Try whole wheat, multigrain, or even a light pita or wrap to adjust calories and points.
Add leafy greens: Layer fresh spinach or arugula in your sandwich for extra crunch and nutrition without added points.
Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce into the dressing for a kick.
Use leftover chicken: This recipe is perfect for using leftover chicken from dinner, minimizing waste and maximizing flavor.
Variations & Substitutions
1. Avocado Chicken Salad
Swap out half of the Greek yogurt and mayo with mashed avocado. This adds creaminess and healthy fats, plus a lovely green color. Adjust seasoning accordingly.
2. Curried Chicken Salad
Add 1 tsp curry powder to the dressing and a handful of raisins or golden raisins for sweetness. This variation is vibrant and aromatic.
3. Mediterranean Style
Add chopped kalamata olives, diced cucumber, and a bit of crumbled feta cheese. Omit the apple and celery if you prefer. Use fresh lemon juice liberally.
4. Dairy-Free
Use dairy-free yogurt and vegan mayonnaise. Check protein sources to keep points accurate.
How to Make Chicken Salad from Scratch
If you want to go fully homemade, here’s a quick guide to cook your own chicken breast:
Place chicken breasts in a pot and cover with water or low-sodium broth.
Add aromatics: 1 garlic clove, a few peppercorns, and a bay leaf if you like.
Bring to a simmer, then cover and cook 12-15 minutes or until chicken is cooked through (internal temp 165°F/74°C).
Remove and cool before shredding with two forks.
Common Questions
Can I freeze chicken salad?
Chicken salad is best eaten fresh or refrigerated for up to 3 days. Freezing is not recommended as the texture of yogurt and mayo can separate.
Can I use canned chicken?
Yes, canned chicken breast works in a pinch. Drain well before using to prevent watery salad.
How can I make this recipe lower carb?
Omit the croissant or replace with low-carb bread. You can also reduce or omit apple to cut down on sugars.
What if I don’t have Greek yogurt?
Use all light mayonnaise or substitute with sour cream or cottage cheese, but keep in mind points and calorie differences.
Presentation & Serving Suggestions
Serve your chicken salad croissants with a side salad of mixed greens and a simple vinaigrette for a balanced meal.
Add pickle spears or cucumber slices on the side for extra crunch and freshness.
Pair with a cup of fresh fruit or a small bowl of tomato soup for a cozy lunch.
Garnish with extra chopped parsley or a sprinkle of paprika for color.
Meal Prep & Storage Tips
Prepare the chicken salad and store it in an airtight container.
Keep croissants separate until ready to serve or pack to avoid sogginess.
If packing lunches, add salad and croissant in separate containers or assemble just before eating.
The salad can be refrigerated for 3 days safely.
Final Thoughts: Why This Recipe Rocks
Balanced nutrition with lean protein, fiber, and healthy fats.
Bright, fresh flavors with lemon, apple, and herbs.
Easy to prepare with flexible ingredient substitutions.
Fits well in a Weight Watchers program with moderate points.
Perfect for lunches, picnics, and light dinners.
Full Recipe Recap
Ingredients
2 cups cooked chicken breast, shredded or cubed
½ cup finely diced celery
¼ cup finely diced red onion
½ cup diced green apple
2 tbsp chopped fresh parsley
½ cup non-fat Greek yogurt
2 tbsp light mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp honey or agave syrup (optional)
Salt and freshly ground black pepper, to taste
4 mini croissants or 2 regular croissants
Optional: 2 tbsp chopped toasted nuts
Optional: 2 tbsp dried cranberries
Instructions
Prepare chicken: Use leftover rotisserie, poached, or grilled chicken breast, shredded or cubed.
Prepare vegetables and fruit: Dice celery, red onion, and apple; chop parsley. Toss apple with lemon juice to prevent browning.
Make dressing: Whisk Greek yogurt, mayo, mustard, lemon juice, honey, salt, and pepper until smooth.
Combine: Mix chicken, celery, onion, apple, parsley, and optional nuts/cranberries in a bowl. Fold in dressing until evenly coated.
Prepare croissants: Warm croissants slightly and slice horizontally.
Assemble: Spoon chicken salad onto croissants, close sandwiches gently. Serve immediately or pack for lunch.
If you want, I can also provide a printable PDF or a shopping list for this recipe. Would you like that? Or maybe tips on pairing this with sides or drinks?
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