In a large bowl, combine the chopped rotisserie chicken, thoroughly drained crushed pineapple, honey roasted almonds, sliced celery, and red onion. Stir to combine.
In a small bowl, whisk together the mayo, sour cream, honey, Dijon mustard, lemon juice, and a generous (or to taste) sprinkle of salt and pepper. I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour dressing over salad.
Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.)
Layer the chicken salad on a croissant or sandwich bread and add some lettuce. Enjoy immediately.
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Notes
Note 1: I use Fresh Gourmet® Honey Roasted Sliced Almonds (not sponsored, just a fan) which add an incredible flavor and don't get soggy. If not using these almonds, I recommend toasting the almonds before adding them in. To toast almonds, pour the almonds into an even layer in a small, dry (no need to add oil or anything) nonstick skillet over medium heat and stir them around a bit until they are fragrant, lightly browned, and toasted to your liking. Watch carefully to avoid burning the almonds. (They can go from toasted to burned very quickly!) Nutritional information is for the chicken salad only and does not include the croissant or bread.