8 chicken breast halves, cooked
1 1/4 c. diced celery
4 hard cooked eggs, chopped
Juice of 1 lemon
Salt to taste
1/2 tsp. white pepper
Paprika to taste
1 1/2 c. mayonnaise
3/4 c. chopped pecans
12 bakery croissants
Watercress or parsley for garnish

Cut chicken into small cubes. Combine chicken, celery, eggs, lemon juice, seasonings and mayonnaise together; refrigerate overnight.

Just before serving, stir in chopped pecans and adjust seasonings. Slice croissants partially through from inside curve to outside and warm uncovered in 350 degree oven for 5-8 minutes.

Fill warm croissants with a generous portion of chicken salad and place on plate with a sprig of watercress or parsley for garnish. Serves 12.