Directions

1. In large skillet combine chicken and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until chicken is no longer pink (165°F). Drain chicken, discarding liquid. Cool; chop chicken into bite-size pieces (should have 3 cups).
2. In a large bowl stir together chicken, mayonnaise, onion, pickles and celery. Add walnuts, grapes, bacon and eggs; toss gently to mix. Season with salt and pepper to taste.
3. Spoon chicken salad onto bottom halves of croissants. If desired, add lettuce leaves and tomato slices. Cover with croissant tops, and serve.