Makes about 10 cocktail-size croissants.
3/4 cup light mayonnaise
2 tablespoons lemon juice
1/4 teaspoon garlic salt
1/8 teaspoon basil
1/8 teaspoon thyme
1/4 teaspoon pepper
2 cups chopped cooked chicken (about 3 chicken breasts or use broasted chicken meat)
1/4 cup finely chopped celery
1/4 cup finely chopped sweet onion
1/2 cup sweetened dried cranberries
1/2 cup toasted coarsely chopped pecans
Mix dressing ingredients in small bowl and set aside.
In medium bowl, mix first four salad ingredients and mix with dressing. (This mixture may be kept refrigerated up to a day before serving.) Add pecans to salad mixture just before serving. Fill croissants with salad mixture and serve.