Fruity Curry Chicken Salad Sandwiches

1.5 - 2 lbs chicken, cooked and diced

2 stalks celery, diced

4 green onions, chopped OR 1 medium onion, chopped

1 granny smith apple, cored and diced

1/3 c. craisins

1 c. red seedless grapes, halved

1/2 c. chopped toasted pecans (about 5-6 min in a 350 degree oven) OR 1/2 cup toasted sliced almonds (put in pie pan and toast under broiler...watch carefully!)

1/8 t. ground black pepper

1 - 2 t. curry powder (to your taste preference - I like around 1.5 t.)

3/4 c. light miracle whip/mayonnaise

1 t. lemon juice

Combine all ingredients in a very large bowl. Refrigerate until cold, then serve on croissants. For best results and flavor, make the night before serving (but wait to add the grapes until just before serving).

Recipe credit: Mary Kenney