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4 pounds chicken breasts, cooked and diced	1 cup chopped walnuts
2 cans crushed pineapple, drained	1 cup mayonnaise
6 ribs celery, diced	Lawry's seasoned salt
Pepper

Season chicken with Lawry's and pepper. Add remaining ingredients. Stir to mix. Refrigerate at least 1 hour. Serve on croissant rolls. Makes about 14 to 16 servings.