Pineapple Chicken Salad Sandwich - cooking recipe

Ingredients

8 toasted English muffins or 8 croissants
1 (8 3/4 ounce) can crushed pineapple, drained, syrup reserved
2 cups cooked chicken breasts, chopped
3 ounces cream cheese, softened
2 tablespoons parsley, snipped
salt and pepper, to taste
1/4 cup sliced almonds, toasted
1 tablespoon butter

Preparation

Combine all ingredients except butter and pineapple syrup, then add 2-3 tablespoons of the syrup or to your taste.
Butter the muffins or croissants and spread generously with the chicken salad.