1Cut cooked chicken into large cubes & put in a bowl.
2Add the garlic, celery, apple, onion, walnuts & sultanas. Mix together & then add lemon juice & curry powder.
3Stir in mayonnaise & season to taste.
4Put the chicken salad in the fridge for 30 minutes to allow flavours to blend together.
5Cut croissants lengthwise, add Romaine leaves & then add the chicken salad.
6Serve with a fresh garden salad & balsamic, citrus vinaigrette.