Teacher's Chicken Salad

• 2 12 cups chicken, cooked
• 12 cup celery, chopped
• 12 cup almonds, toasted and sliced
• 34 cup mayonnaise
• 1 cup green seedless grape, sliced
• 2 tablespoons heavy cream
• 1 tablespoon lemon juice
• 12 teaspoon spike seasoning (or another all purpose seasoning)
• salt and pepper

1. Toast almonds by placing on a cookie sheet in oven at 350 for just a few minutes.
2. Cook chicken, chop into small pieces or shred.
3. Mix the meat, celery and mayo.
4. Mix the cream, lemon juice & SPIKE together and put on the salad.
5. Add salt and pepper to taste.
6. Add the grapes and almonds and mix well.
7. Chill well before serving.
8. Can serve alone, but is best on large cresent rolls from the bakery!

chicken, celery, almonds, mayonnaise, green seedless grape, heavy cream, lemon juice, seasoning, salt

Taken from www.food.com/recipe/teachers-chicken-salad-303067 (may not work)