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Yields: 4 servings
• 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
• 4 croissants, halved
Combine 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 © 2003
Food Writer, Recipe Developer, Cookbook Reviews
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