Summer Chicken Salad/Sandwiches (The one with grapes)

2 cups cubed cooked chicken
1 cup halved green or red grapes
1 can (8 oz) pineapple chunks, drained and halved (opt.)
1/4 cup green onions, diced (opt.)
1 celery rib, chopped
1/3 cup mayonnaise
1/4 tsp salt
1/8 tsp celery seed
1/8 tsp pepper
1/4 cup chopped pecans, toasted
1 medium ripe avocado, peeled and sliced
6 large slices cantaloupe
Lettuce Leaves
Croissants (opt.)

In a bowl, combine the chicken, grapes, pineapple, and celery.  In a small bowl, combine the mayonnaise, salt, celery seed, and pepper.  Stir into chicken mixture.  Cover and refrigerate for at least 1 hour.

Just before serving, stir in pecans.  Serve with avocado and cantaloupe slices on lettuce lined plates.  Or slice open croissants and serve inside sandwhich style.