Ingredients:

  • 1 lb cooked chicken breast, shredded or diced
  • 1 cup pineapple tidbits, well-drained and patted dry
  • 2 stalks celery, finely diced
  • 0.5 cup pecans, chopped and toasted
  • 3 green onions, thinly sliced
  • 0.75 cup full fat mayonnaise
  • 0.25 cup plain Greek yogurt
  • 1 tbsp honey
  • 1 tsp apple cider vinegar
  • 1 pinch smoked paprika
  • salt to taste
  • black pepper to taste
  • 6 large croissants
  • 6 leaves butter lettuce

Instructions:

  1. Prepare the chicken base by poaching chicken breasts in salted water until they reach 165°F (74°C), then shred or dice once cooled.
  2. Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden to prevent them from softening in the salad.
  3. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, pepper, and smoked paprika until smooth.
  4. Add the chicken, thoroughly dried pineapple tidbits, diced celery, toasted pecans, and sliced green onions to the dressing. Fold gently until evenly coated.
  5. Slice the croissants in half. Place a leaf of butter lettuce on the bottom half to act as a moisture barrier.
  6. Spoon the chicken salad mixture onto the lettuce and top with the remaining croissant half. Serve immediately.