Ingredients:

Plain Chicken Salad:
1 c. chopped cooked chicken
1/3 c. chopped celery
2 tbsp. sweet pickle relish
1/4 c. salad dressing
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped almonds
1 tsp. chopped pimiento

Salad Additions:
2 c. Chicken Salad
1/4 c. quartered seedless green grapes
1/4 c. chopped fresh pineapple or drained canned pineapple tidbits
1/4 cup chopped red apple
1/4 c. mandarin orange segments, drained
1 tbsp. packed brown sugar
2 pouches Nature Valley roasted almond crunchy granola bars, crushed (3/4 c.)
1/2 c. salad dressing

Directions:

Combine Chicken Salad ingredients & mix well; refrigerate in med. Bowl. for three hours.
Add Salad Additions and mix well.
Refrigerate until needed.
To make Sandwiches:
Heat oven to 350ºF.
Bake as directed on can, 1 can (10.1 oz) Pillsbury Big & Flaky refrigerated crescent dinner rolls.
Remove from cookie sheet; cool on wire rack 5 minutes.
Cut rolls horizontally in half. Fill with chilled chicken salad mixture.
Makes 6 sandwiches.
Filling also makes a terrific salad, main dish, or for stuffing tomatoes.