Chicken Salad Croissants

I have always loved these. Perfect to have for a Summer lunch. This recipe is a little different than I have had in the past with the added cabbage and pineapple but I had it at a church function and I thought they were very yummy and needed to get the recipe...so thank you Lonny Leavitt! (not sure where she got it from but thanks) I don't recommend making it the day before as it tends to go watery.

Ingredients

2 cups of cooked chicken

1/2 cup chopped celery

1/2 cup cabbage

1/2 cup pineapple tidbits 

1/2 red onion

1/2 cup toasted cashews or almonds

3/4 cup of grapes

Dressing

1/2 mayo

1/2 salad dressing (mirale whip)

1 tsp lemon juice

1/4 tsp dry mustard

salt and pepper to taste

Mix all together and serve on croissants or whatever bread you prefer, or just on a bed of lettuce.