Directions

1. In nonstick skillet, over medium-high heat, sauté turkey in olive oil for approximately 5 minutes per side or until turkey is no longer pink in the center. Cut into 1/2-inch cubes.
2. Combine turkey, pine nuts, celery, chives and red pepper in a medium bowl. Stir in mayonnaise and lemon juice. Split croissant and place a generous helping of turkey salad on the bottom half, top with remaining half and serve.
3. To toast pine nuts: Place nuts in a dry skillet in a single layer and toast over low heat for about 5 minutes, stirring as needed to prevent burning. Because the pine nuts can burn easily, it is a good idea to watch them until they are golden and fragrant, which means they are toasted.