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
- Toast almonds by placing on a cookie sheet in oven at 350 for just a few minutes.
- Cook chicken, chop into small pieces or shred.
- Mix the meat, celery and mayo.
- Mix the cream, lemon juice & SPIKE together and put on the salad.
- Add salt and pepper to taste.
- Add the grapes and almonds and mix well.
- Chill well before serving.
- 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)