Citrus-Baked Chicken Salad Croissants

Citrus-Baked Chicken Salad Croissants Instructions

Ingredients

• 8 croissants, sliced in half lengthwise
• 1 orange, sliced
• 1 lemon, sliced
• 4 chicken thighs
• 2 chicken breasts
• 2 tbsp olive oil
• Sea salt and black pepper
• 1 tbsp chopped flat parsley
• 1 tsp oregano
• ½ tsp red pepper flakes
• 4 spring onions
• 3 celery sticks cut in small pieces
• 1 granny smith apple, cut in thin sticks or shredded
• 1 tbsp lemon juice
• ½ cup cranberries
• ½ cup chopped toasted almonds
• ½ cup mayonnaise
• 2 tbsp plain yogurt or light cream
• 3 celery sticks cut in small pieces
• 1 tsp Dijon mustard
• 8 romaine lettuce leaves or 16 spinach leaves

Directions

1. Heat oven to 350°F
2. Place the lemon, oranges, and onion on a roasting pan, place the chicken pieces. Mix the olive oil with salt, pepper, parsley, and red pepper flakes. With a kitchen brush, paint the chicken. 
3. Pour water on the pan, just until it almost touches the chicken - then cover with aluminum foil and bake for 40 to 50 minutes or until done. 
4. Remove the chicken from the oven and let it cool without removing the foil - this prevents it from drying up. Remove the skin and bones, shred or cut into small pieces and reserve.
5. In a bowl, mix the chicken with the spring onions, celery, apple, lemon juice, cranberries and toasted almonds.
6. Mix the mayonnaise with the yoghurt or cream and the dijon mustard and add to the chicken, tossing gently.
7. Cut the croissants in half, place lettuce on each one, and top a good scoop of the chicken salad. Serve.