Lemon Almond Chicken Salad A fresh update on the classic chicken salad sandwich. Serves 4-8 Ingredients: 1 EACH ROTISSERIE CHICKEN, white and dark meat removed and cubed OR 2, 8 OZ fully cooked chicken breasts, cut into cubes, 2 T CAPERS, ½ C CELERY, cut into a small dice, 1 C MAYONNAISE (I love Hellman's), ¼ C RED ONION, finely chopped, ¾ t GARLIC, minced, 1 T DIJON MUSTARD, 3 T LEMON JUICE, 2/3 C SLICED ALMONDS, KOSHER SALT and FRESH CRACKED PEPPER, to taste, CROISSANTS. Instructions: Place the chicken in a small bowl and set aside. In another bowl, combine the capers, celery, mayonnaise, red onion, garlic, mustard, lemon juice and almonds, stirring to combine. Gently fold the chicken into the mixture and season to taste with salt and pepper. Refrigerate overnight to develop the best flavor. You may need to add a touch more mayonnaise the next day if you like it a little creamier. Divide among 8 miniature croissants or 4 large croissants.