Crunchy Chicken Salad

• 3 cups coarsely shredded cooked chicken
• 2 -3 stalks celery, coarsely chopped
• 13 cup finely chopped onion
• 12 cup mayonnaise
• 1 tablespoon olive oil
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 12 cup salted mixed nuts, coarsely chopped
• 34 cup broken peanut brittle

1. In a large bowl stir together chicken, celery, onion, mayonnaise, olive oil, salt, and pepper.
2. Cover and refrigerate at least 2 hours before serving.
3. Stir in nuts and peanut brittle just before serving.
4. Salad can be refrigerated up to 2 hours after adding the nuts.
5. Serve with flatbread.

chicken, celery, onion, mayonnaise, olive oil, salt, ground black pepper, mixed nuts, peanut brittle

Taken from www.food.com/recipe/crunchy-chicken-salad-203973 (may not work)