Slice croissants in half, lengthwise, and set aside.
Chop the almonds and set aside.
Chop the cilantro and set aside.
Juice your lemon and set aside.
COOKING INSTRUCTIONS
Stir together the yogurt, lemon juice, curry powder, fig jam, and salt in a medium bowl until completely combined.
Fold the shredded chicken into the dressing until it's completely covered.
Mix the almonds, raisins, and cilantro into the chicken salad until fully incorporated.
To serve, generously spread curry chicken salad onto the open half of a croissant, then top with remaining half.
Notes
**Most people put mango chutney in curry chicken salad, but I didn’t have any on hand when I made this recipe. I used fig jam and thought it was delicious, though you could also use mango chutney or even apricot jam.