- Heat oil in a large skillet over medium-high head. Add chicken and cook, stirring occasionally until fully heated through, about 4 to 6 minutes. Transfer to plate and let cool for 5 minutes.
- Meanwhile, mix mayonnaise, grapes, pecans, onion, celery, salt and pepper together in a large bowl until combined. Fold in chicken until coated.
- Serve chicken salad on croissants.
Tip: Packaged chopped red onions can usually be found in the produce aisle of your local grocer.
