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Chicken Salad with a Greek Flair
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A great chicken salad recipe for a sandwich or just serve it on a nice bed of Romaine lettuce. For a party or guests, you can self-serve in a large bowl lined with leafy lettuce or on mini-croissants or puffed pastry. I've used it from family snacks to a wedding reception. You must taste this to believe it...anyone who ever eats it asks for the recipe.

20 - 30 minutes

10-12 minutes

8 sandwiches to 20+ party guests

Ingredients
6 Chicken Breasts poached, baked or grilled until done and cut up
2 Cups Red Seedless Grapes cut in half
5 Stalks of Celery diced
1 small package 2-3 oz. slivered or sliced almonds – lightly toasted
1 Teaspoon Cavender’s All Purpose Greek Seasoning there is NO substitution for this ingredient if you add more to taste, use only a little at a time after everything is blended – it is very powerful and gets even more powerful.
3- 4 Tablespoons Hellman's Light Mayo

Directions
In a large bowl, fold cooked and cut up chicken, grapes, celery and toasted almonds together to blend.
Add the Cavender's Greek Season to 3 Tablespoons of the Mayo and stir until blended. Then stir it into the chicken mixture. Add the additional Tablespoon of mayo if needed and stir it in - you want to use just enough mayo to make it moist but not runny.
Cover and refrigerate. The longer you have to let the flavors blend, the better it will be.

Serving suggestions:
A great chicken salad sandwich or just serve it on a nice bed of Romaine lettuce. For a party or guests, you can self-serve in a large bowl lined with leafy lettuce or on mini-croissants or puffed pastry. I've used it from snacks to a wedding reception.
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