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Ingredients

• 3 Cups cooked chicken, cut into chucks approximately olive size
• 1 Tbls Minced red onion
• 1 Tsp salt
• 2 Tbls lemon juice
• 1 Cup celery, thinly sliced
• 1 Cup Seedless red grapes
• 1/3 Cup mayonnaise
• 1 Cup tangerine segments or 1 11oz Can Manderin orange Segments
• ½ Cup slivered almonds, toasted
• 6 -8 lettuce leaves
• 8 – 10 Kalamata or Black Greek olives, pitted

Description

This Recipe Was Given To Me By My Cousin Judy. It Was Hand Written By Her Mother On And Index Card. This Was Her Chicken Salad Of Choice To Serve When She Was Catering. I Made This Twice Now With Some Left Over Grilled Chicken And I Am Hooked On The Le

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