Chicken and apricot salad croissant
Inspired by a recent visit to Budapest, I had this sandwich at the charming Blue Bird Café. If you're in the neighbourhood, I would definitely recommend stopping in for a coffee and sarny. They also have a ridiculous selection of freshly baked cakes and pastries.
1 higher welfare chicken breast
1/2 tsp olive oil
2 tbsp mayonnaise
2 tbsp low-fat Greek yoghurt
1/4 celery stick, finely chopped
1 shallot, finely chopped
1/2 garlic clove, crushed
1/4 tsp paprika
1 tbsp fresh basil, roughly torn
1 tbsp almond flakes
2 little gem lettuce leaves
2 large croissants
Pre-heat the oven to 170ºC.
Wrap the chicken breast in a sheet of foil and add the olive oil and a small pinch of salt and pepper.
Cook the chicken in the oven for about 15 minutes. Once done, remove from the oven, unwrap the foil and leave to cool for 20-25 minutes.
Meanwhile, grab a large bowl and combine the mayonnaise, yoghurt, celery, shallot, garlic, paprika and basil. Before adding the almond flakes, heat a dry frying pan and cook the almonds for 1–2 minutes, until they begin to change colour.
When the chicken has cooled, use to forks to shred the breast. Mix in the chicken and almonds with the rest of the ingredients and season to taste.
Slice the croissants in half, across the middle. Place a lettuce leaf on the bottom of each sarny and divide the chicken and apricot mixture between the two.
Close up and enjoy.