Chicken Salad Croissant

Chicken Salad Croissant
4 cups cooked chicken, cut into bite sized pieces
1 cup Kraft coleslaw dressing (Hidden Valley is fine, also)
1 cup mayo
1 can water chestnuts, chopped
5-6 green onoins, chopped
2 celery stalks, chopped
1 apple, chopped and diced
1 small can crushed pineapple, drained
2 cups cooked shell macaroni
cashews, optional

Cook macaroni. Drain and cool. Add the coleslaw dressing and mayo. Let this sit for 10 minutes to soak into the pasta. Add water chestnuts, onion, celery, apple, pineapple, and chicken. Just before serving add cashews if desired. You can add sliced green seedless grapes (I add red grapes) if you would like. Serve on croissant rolls. This will serve about 15-20 people or 20 croissant rolls. I also love to eat the salad by itself without the bread. YUM! Sometimes I also decrease the chicken and increase the noodles depending on wht I have on hand. It's still just as wonderful.