Curry Chicken Croissants

These croissant sandwiches are heavenly. They make a great entree for a luncheon. I've served them at a bridal shower and everyone requested the recipe. I cut back on the amount of curry powder -- but that's just personal preference. If you are a big curry powder fan, then you will probably want to add the amount listed in the recipe.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 cups  cubed  cooked chicken breasts
• 1⁄2 cup  chopped walnuts
• 1⁄3 cup  chopped celery
• 2  tablespoons onions, grated
• 1⁄2 cup mayonnaise
• 2  tablespoons sour cream
• 3⁄4 teaspoon curry powder (I use only 1/4 teaspoon)
• 1⁄8 teaspoon  cajun seasoning
•  lettuce leaf
• 4 -6  plain croissants, split

Directions

1. In food processor or blender, process chicken until finely chopped. Transfer to a large bowl, add walnuts, celery and onion.
2. In a small bowl, combine mayonnaise, sour cream, curry powder, and Cajun seasoning. Mix well.
3. Pour over the chicken mixture and stir well. Refrigerate for at least an hour.
4. Place lettuce leaf and about 3/4 cup of the chicken mixture on each croissant.
5. Note: It is personal preference as to how finely chopped the chicken is.
6. If you use the little mini-croissants, these make a nice addition as an appetizer.