Four Blooms

Chicken Salad Croissants

5 cups shredded cooked chicken

1 1/2 cups mayonnaise

2 tablespoons minced white onion (My recipe says “grated,” but this is WORK.)

1 tablespoon chicken bouillon granules

4 celery ribs minced

Salt and fresh ground black pepper to taste

2 cups whole cashews

15 small croissants

Tear or cut meat into bite-size pieces. In a large bowl combine chicken with the mayonnaise, onion, bouillon, and celery. Mix thoroughly; season with salt and pepper to taste. Refrigerate at least two hours. Fold the cashews into the chicken salad mixture just before serving – any sooner, and they’ll get soggy. Split croissants in half lengthwise and allow your guests to spoon the salad mixture onto one half of each croissant and top with the other half. Makes 15 servings.