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. Place the chopped croissant pieces on a large baking sheet in an even layer. Bake for 8 to 10 minutes, stirring once halfway through, until golden brown and crisp. Remove from 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. Whisk until smooth and creamy.
- In a large bowl, combine the romaine lettuce, shredded chicken, celery, grapes, toasted pecans, red onion, and parsley. Drizzle with the dressing and toss gently until everything is well coated.
- Top the salad with the croissant croutons just before serving for maximum crunch. Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, consider toasting the pecans beforehand.
This salad can be served immediately or chilled in the refrigerator for a short time before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg