4 c cubed cooked chicken 1 c seedless green grapes, halved lengthwise 1 c shredded cheddar cheese 2/3 c toasted sliced almonds 2/3 c thinly sliced sweet pickles 1/4 c chopped celery 1/4 c sliced green olives 2/3 c mayonnaise 3/4 t seasoned salt lettuce leaves (optional)
In large bowl; combine chicken, grapes, cheese, almonds, pickles, celery, and olives. In small bowl, mix mayo and seasoned salt until well blended. Pour over chicken mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. Serve on lettuce leaves, if desired. Serves: 8
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