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| | Chicken Salad in Croissants
2 cups of diced cooked chicken
1 stalk celery, chopped
1 can (8 1/2 ounces) of crushed pineapple, drained
2 tablespoons of sliced pimiento stuffed olives
1/2 cup of mayonnaise or salad dressing
a dash of salt
Leaf lettuce
4 croissants, split
1/4 cup of chopped cashews
In a medium bowl, combine chicken, celery, pineapple and olives. Add mayonnaise and salt; toss together lightly. Cover and chill. To serve, place a lettuce leaf in each croissant. Spoon chicken salad over lettuce; sprinkle with cashews. Makes 4 servings |
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