The Salad we had with Julie and her family

The Ingredients

The finished product.

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.