Chicken Salad on top of Croissants
2 cups cubed, cooked chicken
2 celery ribs and leaves, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
1/3 cup slivered almonds (optional)
1/3 cup dried cranberries (optional)
1/4 cup sweet pickles chopped
1/4 cup sliced black pitted olives
2 tablespoons chopped onion
2 teaspoons prepared dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
12 Romaine lettuce leaves, washed and broken
12 thin slices tomato
Mix all ingredients, minus the Croissants, in a large mixing bowl until well combined.
Gently break open the Croissant and add a few spoonfuls of the chicken salad into the center.
Serve with fresh fruits and sparkling cider or a nice glass of champagne with a strawberry slice in the glass.