Italian Chicken Salad

• 2 -3 cups cooked chicken (I use food processor, but you can also use 2 forks & shred to a consistency similar to tuna or pulle)
• 1/3 cup Hellmann's mayonnaise
• 4 ounces Philadelphia Cream Cheese, softened
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1/2 cup pitted black olives, drained & chopped
• 1 (6 ounce) jar marinated artichoke hearts, drained & chopped
• 1/4 cup pinoli nuts, chopped (pine nuts)
• to taste salt
• to taste pepper
• to taste garlic powder
• 1 dash oregano

1. I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
2. Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
3. *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
4. Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
5. Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

chicken, mayonnaise, cream cheese, celery, onion, black olives, hearts, pinoli nuts, salt, pepper, garlic, oregano

Taken from www.food.com/recipe/italian-chicken-salad-278840 (may not work)