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Ingredients
Scale
- 3 cups chopped croissants (1-inch pieces)
- 6 cups chopped romaine lettuce
- 2 cups cooked shredded rotisserie chicken
- 1 cup chopped celery
- 1 cup chopped red grapes
- 1 cup chopped toasted pecans
- 1/3 cup chopped red onion
- 1/4 cup chopped parsley
- 1/4 cup olive oil
- 1/4 cup plain greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 clove garlic (minced)
- kosher salt and black pepper (to taste)
Instructions
- Preheat the oven to 375°F.
- Spread the chopped croissant pieces on a large baking sheet in a single layer.
- Bake for 8 to 10 minutes, stirring halfway through, until they are golden brown and crisp.
- Take out of the oven and let cool.
- In a medium bowl, whisk together the olive oil, Greek yogurt, lemon juice, mayonnaise, red wine vinegar, honey, Dijon mustard, and minced garlic. Season with kosher salt and black pepper to taste.
- Continue whisking until the mixture is smooth and creamy.
- In a large bowl, mix the romaine lettuce, shredded chicken, celery, grapes, toasted pecans, red onion, and parsley.
- Create a dressing by drizzling over the salad and gently tossing to combine everything.
- Before serving, top the salad with the croissant croutons for a crunchy texture.
- Serve immediately.
Notes
Feel free to add more vegetables or fruits based on your preferences.
For additional crunch, consider adding more toasted nuts or seeds.
Store leftover salad and dressing separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg