Chicken Curry Salad Sandwiches

1 1/2 pounds skinless boneless chicken breasts, cooked and diced, 

    or 1-2 cans chicken (Sams/Costco size)

1 cup diced celery

2/3 cup mayonnaise

2 Tbls lemon juice

1/2 tsp salt

1 tsp curry powder (or more, if you desire)

3 Tbls slivered almonds

1 cup red seedless grapes, cut in half

1 can pineapple tidbits, drained

Mix chicken and celery together in a medium bowl.  Blend mayonnaise, lemon juice, salt, and curry powder.  Pour over the chicken mixture.  Add grapes, almonds, pineapple, and toss lightly.  Cover and chill in refrigerator.  Spoon filling onto a croissaint that's been cut in half.  

We had these every Super Saturday when we participated in the Mesa, AZ Easter Pageant at the LDS Temple.  It's a tasty recipe with wonderful memories attached!

💗Adapted from Lion House Recipe