Chicken Salad Croissants

2 1/2 lbs. fresh or frozen boneless, skinless chicken breast, Cooked and cubed (6 c.)

   Cook chicken in enough salted water to cover, about 20 minutes. Thick pieces may take longer. (Don't overcook, make sure meat has turned white and no rec remains in center.) You can save the chicken broth to use later as a soup base. Pour into pop bottle and freeze! Mix together:

6 c. cooked, cubed chicken breast                                 3 c. red seedless grapes, halved or quartered (about 1 1/4 lbs.)

3 c. diced celery

Mix together and add chicken:

1- 1 1/2 c. slivered almonds                                     1 tsp. salt

Approx. 2 1/4 c. Mayonnaise                                    1 tsp. Accent

6 T. dry onion or green onion                                   1/2 tsp. pepper

6 T. lemon juice

This recipe will make 36-40 cocktail croissant sandwiches.

Submitted by: Lacey Anderson