Chicken Salad Croissants
Serving Size / Yield
- 1 Head of Lettuce
- 8 Large Croissants
- 2 Large Tomatoes, Sliced
- 1 cup Chopped Cooked Chicken
- ½ cup Drained Crushed Pineapple
- ⅓ cup Chopped Celery
- ¼ cup Chopped Macadamia Nuts
- ½ cup Mayonnaise
- 1 Tbsp Chopped Parsley
- 2 tsp Sriracha Hot Sauce
- ½ tsp Salt
- ¼ tsp Black Pepper
Combine chicken, pineapple, celery, macadamia nuts, mayonnaise, parsley and sriracha in a medium bowl.
Season with salt and pepper for taste.
Refrigerate for at least 30 minutes.
Cut a pocket into each croissant.
Add in a slice of lettuce and two tomato slices.
Place the chicken salad on top.