• Servings: 36
• 6 Boneless chicken breasts, boiled, cooled and minced
• 1 cup celery chopped fine
• 1 20 oz can crushed pineapple, drained very well and all juice squeezed out
• 2 oz. pkg. slivered almonds
• 1 3/4 - 2 cups Hellman's mayonnaise
• Salt, Pepper and paprika to your taste

1. Mix 1 3/4 to 2 cups Hellman's mayonnaise with salt, pepper and paprika to highly season it.
2. Add to above mixture a small amount at a time till it holds together well.
3. If you need more dressing, just mix as you need.
4. This makes enough for 36 petite croissants.

This recipe is from a friend of mine. They owned an Orange Julius in our mall and Freda and her husband Dan have been long time friends. I became addicted to her Chicken Salad Croissant sandwiches. Then they had to close their business and I haven't had it for years. At church last week I asked Freda if she still made it and she said yes, for lots of wedding receptions and such. Then she told me that I could find her recipe on line at WTAP.com ,our local TV station under recipes. So here it is, I know everyone will love it as much as I do.