Chicken Salad Sandwiches

• 4 cups cubed cooked chicken (I used 4 - 8 oz. ea. boneless, skinless chicken breasts)
• 1 cup finely diced celery
• 12 cup minced green bell pepper
• 1 12 cups dried cranberries
• 1 cup roasted & salted pecans, chopped (I purchased these from a Mills Fleet Farm Store)
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 teaspoon seasoning salt
• 3 -5 dashes black pepper
• 14 -16 miniature croissants

1. Preheat oven to 350 degrees.
2. In a greased 13x9x2-inch baking pan, add the 4- (8 oz.)
3. chicken breasts.
4. Bake in oven for 30 minutes; remove and set aside to cool.
5. When completely cooled, cut chicken into small pieces.
6. In a large bowl, add the cut-up chicken, celery, green peppers, dried cranberries and pecans.
7. In another bowl, mix together the mayonnaise, paprika, seasoning salt and pepper.
8. Add mayonnaise mixture to the chicken mixture; mix to blend well.
9. Chill 2-3 hours in refrigerator before serving.
10. When ready to serve, put several tablespoons of chicken filling between sliced mini croissant rolls.
11. Makes about 14 to 16 mini sandwiches.

chicken, celery, green bell pepper, cranberries, pecans, mayonnaise, paprika, salt, black pepper, croissants

Taken from www.food.com/recipe/chicken-salad-sandwiches-63939 (may not work)