Curry chicken salad croissant

Add 1 tablespoon of olive oil to a medium-large pan over medium high heat.

Once the olive oil starts to shimmer, salt and pepper both sides of your chicken and place it in the pan. Cook chicken for 5 to 6 minutes per side. 

Allow the chicken to cool off for 10 minutes and then pull or chop the cooked meat into bite sized pieces. 

Add 3 cups of the chicken pieces to a large bowl with softened cream cheese, orange marmalade, curry powder, diced onion and diced celery. 

Stir to combine. If the cream cheese isn't soft, you will have to work on it to get things to combine.

Add almonds to the mixture and stir to combine. Add more almonds if you want extra texture or crunch.

Slice grapes and add those (if using). If you are skeptical about adding grapes, you can add them to each individual sandwich or you can just take half of a grape and a spoonful of chicken salad mixture for a taste test.

Stir everything to combine and if you're not eating immediately, add curry chicken salad mixture to the refrigerator. 

Sandwich assembly: Slice each croissant and toast them if they are not fresh. Toasting will allow an older croissant to have a bit more life.

Add lettuce and/or tomato to the bottom of the croissants. 

On top of the vegetables, add a heaping spoonful or two of curry chicken salad and sandwich it with the croissant tops.

Serve curry chicken salad croissants and enjoy.