Panini with chicken, avocado and melted cheese

Ingredients:

Panini

• 4 croissants, cut in half horizontally
• 3 cups leftover chicken salad, see recipe below
• 2 cups arugula
• 2 avocados, thinly sliced
• 2 tomatoes, thinly sliced
• 4 slices of cheddar

Decadent salad

• 4 skinless, boneless chicken breasts
• 1.5 cups low-fat Greek yogurt
• 1/2 cup red seedless grapes, preferably Concord, halved
• 0.5 cup almond needles
• 0.5 cup chopped pecans
• 1/4 cup dried cranberries
• 2 small Granny Smith apples, finely diced
• Half a small red onion, finely chopped

Preparation:

1. Place the croissant halves on the table. Top the bottom halves with 3/4 cup of chicken salad. Top with a handful of arugula and slices of avocado, tomato, and cheddar. Season with salt and black pepper and top with the croissant tops.
2. Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and press them down with the other skillet.
3. Broil until sandwiches are browned and cheese is melted, 4 to 5 minutes.
   
   

   Decadent salad

   
   In a large saucepan, cover the chicken with water over high heat and bring to a boil. Cook for 20-30 minutes or until tender. Drain and cool the chicken breast completely, about 20 minutes, then cut into cubes.
   
   In a large bowl, combine the chicken, yogurt, grapes, almonds, pecans, cranberries, apples, and onion. Season with salt and pepper to taste.