Healthy Croissant Chicken Salad Sandwich with Mint-Cilantro Sauce

Servings: 6

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For the Creamy Mint-Cilantro Sauce:

• 3/4 cup Olive Oil
• 1 Egg
• Juice & Zest of 1 Lemon
• 1 tbsp. Dijon Mustard
• 1 tbsp. Apple Cider Vinegar
• 1 tbsp. Fresh Cilantro, chopped
• 1 tsp. Fresh Mint, chopped
• 1 tsp. Bubbies Kosher Dill Pickles, juice only
• 1/4 tsp. Salt

For the Sandwiches:

• 6 Croissants
• 1 head of Bibb Lettuce
• 2 lb. Cooked Chicken Breasts, sliced into cubes, about 3 cups
• 3/4 cup Celery, chopped finely
• 3/4 cup Red Grapes, halved or quartered
• 3/4 cup Plain Greek Yogurt
• 2 Green Onions, chopped
• 1/2 cup Bubbies Kosher Dill Pickles, chopped finely, pickles only
• 1/3 cup Cilantro, chopped
• Juice of 1 Lemon
• 1 tbsp. Dijon Mustard
• (Optional) 1/2 cup Pecans or Walnuts, chopped

1. To make the Mint-Cilantro Sauce, add all ingredients except the olive oil into the bowl of a stand mixer. Use the whisk attachment to mix together. On medium speed, gradually drizzle in the olive oil. Whisk for 2 minutes. Set aside.
2. To make the Chicken Salad, add the cooked and chopped chicken into a separate large mixing bowl. Add in the finely chopped celery, grapes, onions, dill pickles, cilantro, and (optional) chopped nuts. Toss to combine.
3. In a small bowl, whisk together the lemon juice, dijon mustard, and yogurt. Add into the chicken salad bowl with 1/4 cup of the Mint-Cilantro Sauce. Toss until the chicken is well coated in the sauces.
4. To assemble the sandwiches, slice the croissant 3/4th of the way to create a slit-like opening. Add a small slather of the Mint-Cilantro Sauce on the bottom piece, then a layer of Bibb lettuce and a generous portion of the chicken salad. Enjoy!