Inspiration from Taste of Home 2009 Annual Recipes. Page 255
Cherry Chicken Salad on Croissants.
2 1/2 Cup cubed cooked chicken breast.
I cooked 4 halves. Made 3 cups, oh well, add it all. Waste not want not.
2/3 cup dried cherries.
Used cherries when I made the recipe in Cali. Did not have any here at home so substituted dried cranberries. Fresh grapes would probably be good too. I actually liked the cherries better than the cranberries.
1/3 cup chopped celery
1/3 cup chopped tart apple
I used Pink Lady. 1/2 of an apple = 1/2 cup Used it.
1/3 cup chopped pecans, toasted
I do not like pecans, substituted almonds.
1/2 cup mayonnaise
Since I used larger portions of ingredients, I used a little more mayonnaise.
4 teaspoons buttermilk
Who keeps buttermilk in their house? Not me and I was not about to buy any for 4 teaspoons. Omitted it.
1/2 teaspoon salt
1/8 teaspoon pepper
7 croissants, split
In a large bowl, combine the chicken, dried cherries, celery apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to the chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant. Yield, 7 servings.