By the time the lunch hour strikes, I am usually starving and ready to reach for anything that is close and easy. 9 times out of 10 that something isn't always the healthiest choice. In an effort to make smarter food choices and to savor my short lunch break, I've been trying to find quick, easy, and healthy recipes for lunch.
This recipe for a delicious and incredibly simple chicken salad sandwich is easy to prepare the night before. When lunchtime rolls around, I simply assemble the sandwich. Super easy!
SPRING RANCH CHICKEN SALAD CROISSANTS (Serves 4)
½ cup sliced almonds toasted
½ cup Litehouse Organic Ranch dressing
¼ cup low-fat sour cream
½ cup fresh English peas
1 medium shallot finely chopped
2 ribs celery
2 cups cooked chicken diced (I like to use leftover rotisserie chicken)
4 large croissants
Lettuce to serve
Combine all ingredients (excluding croissants and lettuce) in a bowl and gently mix to combine.
Slice each of the croissants in half and lay lettuce on the bottom portion. Divide the chicken salad evenly between the croissants and serve.
This recipe and all photos appear courtesy of Litehouse Foods.
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