Unless you're a fairly patriotic person, Flag Day might come and go without much notice on your daily calendar.

I never paid much attention to the national observation before my second son was born on June 14 more than 30 years ago. But ever since that happy day, we've always held some sort of family celebration to coincide with the parades, flag-raising ceremonies and other public events on Flag Day to honor of the adoption of the American flag in 1777.

Though it's not an official federal holiday like July 4 or Memorial Day, it's a great occasion to showcase American pride with star-spangled eats in red, white and blue. That often means cakes, cookies or pies with flag motifs, multi-fruit cobblers or the red, white and blue "bomb pops" we enjoyed as kids.

This chicken salad recipe hitches a ride on that patriotic pony with the seasonal addition of strawberries (red), chopped apple (white) and blueberries (blue). To elevate it even further, the mayonnaise-coated chicken meat — picked from a grocery store rotisserie chicken — is tucked into a toasted, buttery croissant instead of between two pieces of bread.

After removing the skin, I shredded the chicken breasts and legs by hand into fairly large and tender pieces, but you also could chop or dice the meat into small, even chunks. I added a little crumbled blue cheese for an extra shot of "blue," but you could substitute fresh mozzarella or feta, or forgo the cheese altogether.

I used diced strawberries because the fruit is in season right now, but halved or quartered seedless red grapes or dried cranberries would also offer a sweet "red" flavor.

If you don't care for toasted almonds, substitute chopped walnuts or pecans (both will add a good crunch and extra flavor) or omit altogether for a nut-free sandwich.

Watching calories? Use Greek yogurt instead of mayonnaise or a mixture of both. If you do opt for mayo, don't forget to add a little vinegar — it makes the dressing brighter.

While the sandwiches are geared toward Flag Day because of the color theme, they'd also make a nice addition to your Father's Day brunch. Or, spoon the salad into mini croissants and serve as a finger food at a summer graduation party or picnic.

Red, White and Blue Chicken Salad Croissants

PG tested

1/2 cup mayonnaise

1 1/2 tablespoons white wine vinegar

1/3 cup crumbled mild blue cheese, such as Maytag, optional

2 1/2 cups diced roasted chicken (from 1 rotisserie chicken)

1 1/2 cups halved strawberries (about 4 or 5 large)

1 cup blueberries

1 cup peeled, diced Granny Smith apple (about 1/2 )

Salt and freshly ground pepper

1/4 cup toasted almonds, optional

6 large or 12 small croissants, sliced in half and lightly toasted

In a large bowl, whisk mayonnaise with vinegar.

Fold in blue cheese, if using, breaking it up with a fork.

Add chicken, strawberries, blueberries and chopped apples, and fold gently. Season to taste with salt and pepper.

Fold in toasted almonds, if using.

Toast croissants by laying them cut-side down on a baking sheet and baking them at 400 degrees for around 5 minutes.

Scoop chicken salad onto bottom croissants, place top croissants on top. Plate, and serve.

Serves 6 for lunch, 12 as a finger food.

— Gretchen McKay, Post-Gazette