• 4 cups cubed cooked turkey breast
• 1 can (8 oz.) sliced water chestnuts, drained and chopped
• 2/3 cup chopped pecans
• 2 celery ribs, sliced
• 2 green onions, sliced
• 1 cup mayonnaise
• 2 teaspoons prepared mustard
• 1/2 teaspoon garlic pepper blend
• 1/4 teaspoon salt
• 8 lettuce leaves
• 8 croissants, split

In a large bowl, combine the turkey, water chestnuts, pecans, celery and onions.  Combine the mayonnaise, mustard, garlic pepper and salt; pour over turkey mixture and toss to coat.  Cover and refrigerate until serving.  Spoon onto lettuce-lined croissants.

YIELD:  8 servings