4 cups cubed cook chicken
1 cup seedless green grapes, halved lengthwise
1 cup, 4 ounces shredded Cheddar Cheese
2/3 cup toasted sliced almonds
2/3 cup thinly sliced sweet pickles
1/4 cup chopped celery
1/4 cup sliced green olives
2/3 cup mayonnaise
3/4 teaspoon seasoned salt
lettuce leaves
bread of choice
In large bowl, combine chicken, grapes, cheese, almonds, pickles, celery and olives. In small bowl, mix mayonnaise and seasoned salt until well blended. Pour over chicken mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. Serve on lettuce, if desired. Layer chicken salad on bread, top with lettuce leaf.
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