01 -
In a medium bowl, mix shredded chicken, quartered grapes, sliced celery, and almonds until evenly distributed.
02 -
Add mayonnaise, freshly cracked black pepper, and celery salt; stir until the mixture is fully coated.
03 -
Refrigerate the salad for 30 minutes to allow flavors to meld before serving.
04 -
Portion the chicken salad and place it onto croissants or bread slices as desired.