Aunt Gladys' California Chicken Salad

• 2 cups cubed cooked chicken breasts
• 3 tablespoons Catalina dressing
• 12 cup chopped celery
• 1 teaspoon finely chopped green onion
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 13 cup mayonnaise
• 14 cup toasted almond
• 1 (8 ounce) can mandarin oranges, drained
• bibb lettuce or 4 -6 plain croissants, if desired

1. Cook your chicken breasts as you usually do until they are completely done.
2. I bake mine in the oven at 350 for 30 minutes.
3. Cool and cut into bite-sized cubes.
4. Marinate the cubed cooked chicken breast meat in the Catalina dressing in a ziplock bag overnight in the refrigerator.
5. The next day, add the celery, green onion, parsley, curry powder, mayonnaise and toasted almonds.
6. Gently fold in the mandarin oranges.
7. Serve over loose Bibb lettuce leaves or in a croissant if desired.
8. It's good just by itself!

chicken breasts, dressing, celery, green onion, parsley, curry powder, mayonnaise, almond, mandarin oranges, bibb lettuce

Taken from www.food.com/recipe/aunt-gladys-california-chicken-salad-106004 (may not work)