A few years ago, William Sonoma was having one of their tasting events. They were showing different ways you could use potlatch, a fish spice. I tasted their spicy chicken salad and fell in love! Their recipe was way more involved than I cared for so I scraped it and made my own version. It is full of flavor and hearty veggies.
2 cups of chopped grilled chicken
1 tablespoon potlatch spice
1 cup chopped celery
1 cup chipped carrots
1/4 cup of mayo
Mix the chicken and potlatch spice together. Cook the chicken on low for several minutes to let the spice set in. Remove from heat and let cool. Add celery and carrots. Add 1/4 cup of mayo to lightly coat the chicken mixture. Stuff croissants and serve with fresh tomatoes.