Ingredients

20 croissants
4 pounds boneless, skinless chicken breasts, thawed
2 tablespoons salt
1/2 cup onion, peeled and diced
1/2 cup celery, diced
1/4 cup walnuts, chopped
1 1/2 cups mayonnaise
Salt and white pepper to taste

Directions

Fill a large stockpot with water and 2 tablespoons of salt. Bring to a boil. Place the chicken breasts in the boiling water and cook until the juices run clear or the meat is 165 degrees on a thermometer. Remove the chicken from the pot and place in a large glass baking dish, spreading the chicken out to help it cool. Refrigerate chicken 4 hours or until completely cooled.

In a large bowl, combine onion, celery, walnuts, mayonnaise and salt and pepper. Mix with a large spoon. Cut cooled chicken into strips and add to bowl. Season with additional salt and white pepper to taste. Salad can be made up to one day in advance. Holding it any longer will bring out the unpleasant aftertaste of onion. Refrigerate until ready to serve. Serve on croissants. Makes 20 croissants.