Grilled Chicken Croissant Sandwich

Step 1

Season the 1 chicken breast with 0.5 tsp salt and a pinch of black pepper if you have it. Heat 1 tbsp olive oil in a skillet over medium-high heat.

Step 2

Cook the chicken for 6-7 minutes per side until golden brown and cooked through (no pink inside, juices run clear). Let it rest for 5 minutes, then slice thinly.

Step 3

While the chicken cooks, finely dice the 1 carrot, 1 celery stalk, and 0.5 small onion. Place them in a bowl with 2 tbsp mayonnaise and mix well.

Step 4

Slice the 2 croissants in half horizontally. If you like, toast them cut-side down in the same skillet for 1-2 minutes until lightly golden.

Step 5

Divide the vegetable-mayo mixture between the bottom halves of the croissants. Top with the sliced chicken, then close with the top halves.

Step 6

Serve immediately, or wrap in foil and refrigerate for up to 4 hours for a picnic or packed lunch.