Turkey Croissant

• 1 package Shady Brook Farms Turkey Breast Cutlets or approximately 1 lb leftover whole turkey, cut into 1/2-inch cubes
• 1 cup pine nuts toasted
• 1 cup celery diced
• 6 tablespoons fresh chives chopped
• 6 tablespoons red bell pepper diced
• 1 cup low fat mayonnaise
• 2 tablespoons lemon juice
• 12 croissants

1. In nonstick skillet, over medium-high heat, saute turkey in olive oil for approximately 5 minutes per side or until turkey is no longer pink in the center. Cut into 1/2-inch cubes.
2. Combine turkey, pine nuts, celery, chives and red pepper in a medium bowl. Stir in mayonnaise and lemon juice. Split croissant and place a generous helping of turkey salad on the bottom half, top with remaining half and serve.
3. To toast pine nuts: Place nuts in a dry skillet in a single layer and toast over low heat for about 5 minutes, stirring as needed to prevent burning. Because the pine nuts can burn easily, it is a good idea to watch them until they are golden and fragrant, which means they are toasted.

shady brook farms turkey, nuts, celery, chives, red bell pepper, mayonnaise, lemon juice, croissants

Taken from www.yummly.com/recipe/Turkey-Croissant-772092 (may not work)