Lightened Up Chicken Broccoli Braid
Chicken and broccoli medley inside braided Crescent rolls. Lighter no Mayo version.
Prep Time
Cook Time
Prep Time
Cook Time
  • 2cups cooked chickendiced, I use ready grilled chicken strips,
  • 1-2cups broccolidiced
  • 1/2cup red bell pepperdiced
  • 1 minced garlic clove
  • 4 oz. sharp cheddar cheeseshredded, 1cup
  • 3/4cup plain Greek yogurt
  • 2 tsp. dill
  • 1/4 tsp. salt
  • 2 pkgs. refrigerated 90 calorie reduced fat crescent rolls8oz. each
  • 1 egg whitelightly beaten
  1. Preheat oven to 350F.
  2. Add chicken and broccoli, diced red pepper, garlic, shredded cheese to a 2 qt. bowl.
  3. Mix vegetables gently.
  4. Add mayonnaise, dill mix, and salt to vegetable mixture, tossing gently.
  5. Unroll 1 package of crescent dough; do not separate.
  6. Arrange longest sides of dough across width of large baking pan. Repeat with remaining package of dough.
  7. Using your fingertips, press dough to seal crescent perforations, making the dough a solid rectangle.
  8. On longest sides of baking pan, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling).
  9. Spread filling evenly over middle of dough.
  10. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn.
  11. Continue alternating strips to form a braid pinching the dough to seal it together.
  12. Brush egg white over the dough.
  13. Bake for 30-40 minutes, watching the last few minutes so bottom of braid does not burn.
Recipe Notes

Leave the dough in the refrigerator until ready to use or it may become too soft to work with.
I lowered the temperature from the original recipe. The braid cooked too fast on the outside at 375 degrees leaving raw areas of dough on the inside of the braid.