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Ingredients• 1 1/2 cups shredded cooked chicken breast• 1/4 cup thinly sliced celery• 1/4 cup light mayonnaise• 2 tablespoons chopped unsalted cashews• 2 tablespoons chopped fresh thyme• 2 tablespoons chopped green onions• 2 tablespoons plain low-fat yogurt• 1/8 teaspoon salt• 1/8 teaspoon black pepper• sprouts• 4 croissants, halvedDirectionsCombine first 10 ingredients in a bowl. Place some sprouts on 4 of the croissant halves. Spread 1/2 cup chicken salad over sprouts; top with remaining croissant halves.Jennifer A. Wickes © 2003Food Writer, Recipe Developer, Cookbook Reviews http://culinaryjen.gather.com/
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