Some days I think I’ve lost my mind.  Saturday was one of them when I found myself making chicken salad for lunch.  There were a few things wrong with the scene.  1.) I was toasting pecans, 2.) I was adding fresh celery to a salad, and 3.) I was making chicken salad.  I don’t “do” any of those things and since I firmly decided as a child that salads with mayonnaise (aside from egg and tuna and only if my mom or I make them) weren’t touching these lips, I’ve avoided them at all costs.  Yet, I had this bubbling curiosity to make this salad when it came up for Project Pastry Queen this week.

And when I say this lunch was a treat, I really mean it.  Crisp apples, meaty yet almost sweet pecans, shredded chicken, and squeeze of fresh lemon juice all sandwiched within a toasty croissant – that’s what I’m calling a great lunch!  I passed on the homemade mayo since Kyle has sensitivity to uncooked eggs and I didn’t want a ton leftover but I’ve been reading today that the mayo was something else.  I also went really light on the mayo – maybe 1/3 cup as opposed to the 1/2 to 3/4 cup the recipe calls for.  Shawnda hosted this week’s Project Pastry Queen and you’ll see that she also served the salad on croissants for The Foodie Baby’s 1st birthday party.  I think it would also be great served on the mini croissants I saw in the grocery store yesterday for a cocktail party or bridal shower.  I’m thrilled with my picky self for making this salad and am even more thrilled that I’ve got leftovers for lunch this week!