There is something about curried chicken salad on croissants in the spring that just makes me happy! I had all the ingredients on hand to make these before the weatherman changed the forecast to hard frost, rain, sleet, snow and hail - with peaks of sunshine in between all the other crazy weather. Looks like my garden seedlings will need to wait another week before they can go in the ground - I can't believe how cold it is this weekend for the middle of May!
This curry-flavored chicken salad is one of my favorites - the flavor is very delicate, and the combination of different flavors and textures is perfect.
I usually make the dressing and chicken early and combine them, letting them sit in the fridge for at least a couple of hours so that the flavors will develop and combine. Just before serving, I stir in the sliced almonds and grapes, so that they don't get soggy.
If you prefer, you can also roll up in tortilla wraps, adding chopped tomato and lettuce for color and texture.
Sure hope there's some left for lunch tomorrow!