Open Face Croissant Topped with Chicken Salad

Ingredients:

• 3/4 Cup of Mayonnaise
• 1/2 Cup Seedless Purple Grapes (chopped)
• 1/2 Cup Walnuts (chopped)
• 1 Red Apple
• 2 Celery Stalks (chopped)
• 2 Large Cans of Chicken Breast (12.5 oz each)
• 1 TBSP Sugar
• 1 TSP Lemon Juice

Instructions:

Drain chicken and set aside. Cut apples and top with lemon juice, set aside but stir occasionally. Mix mayonnaise and sugar, let sit.

Toss apple, celery, chicken, grapes and walnuts together. Gently fold into mayo mixture. Chill for 1 hour. Serve cold on bread, crackers or lettuce.

Tips

• Also makes for a great appetizer served with crackers. We enjoyed it on Toasted Rosemary & Olive Oil crackers.
• Consume within 4 days of making.
• Cooked turkey is a great substitute.
• Croissants are best cut while frozen. Pop cut pieces in the toaster oven on the lowest setting to bring at room temperature.
• Cut fruit and celery to desired sizes.
• Increase or omit the apple, celery or grapes as desired.
• Lemon juice prevents the apple from browning.
• We keep croissants in our freezer from our favorite local baker.