Summery Chicken Salad on Croissants
6 cups chopped cooked chicken breast
1 1/4 cups sliced celery
1 8oz can pineapple tidbits, drained
1 1/4 cups reduced fat mayonnaise
2 1/2 tablespoons dry white wine
3/4 teaspoon salt
1/2 teaspoon cracked ground pepper
3/4 teaspoon curry powder
1/3 cup toasted chopped walnuts
6 large Croissants, or 12 petite size if serving at luncheons or showers.
Combine first 3 ingredients in a large bowl; set aside
Combine mayonnaise and next 4 ingredients and add to chicken mixture, tossing well to coat.
Cover and chill at least 2 hours, overnight is better.
Stir in walnuts and serve on warmed sliced croissants.
I hope you give this recipe a try, and enjoy it as much as my family has over the years.