Chicken Waldorf Sandwiches - Gina Dale

Salad:
     1 (20 oz.) can Crushed Pineapple
     4 cups Water
     1 teaspoon Salt
     1 teaspoon White Vinegar
     1 Gala Apple
     1 Golden Delicious Apple
     3 cups diced cooked Chicken
     1 cup sliced Almonds
     1 cup sliced Celery
     
Dressing:
     1 cup Mayo
     1/4 cup Pineapple Juice
     1 teaspoon Sugar
     1/2 tsp dried Lemon Peel
     1/2 teaspoon Vanilla
     1/2 teaspoon Salt
     1 Tbs. Poppy Seeds
Croissants

Drain pineapple by placing it in a wire strainer and letting it hang over a bowl for ~15 minutes.

In another bowl, mix water, salt and vinegar. Core and dice apples leaving peel on. Soak diced apples in this solution for 10 minutes.

Drain apples, and rinse under water.

In a large bowl, mix drained pineapple, prepared apples, chicken, almonds and celery.

Mix all of dressing ingredients together.

Toss chicken mixture with dressing using a large scrapper.

Serve on Croissants.

Note: You can use any apples you want.  I tend to buy a big back of Pink Lady apples and just use 2 of those.