Almond Chicken Salad

4 cups cooked chicken

1 cup seedless grapes(green and halved lengthwise)

1 cup(4 oz) chedder cheese, shredded

2/3 cup toasted, sliced almonds(toast at 350 degrees for 10 minutes in a shallow baking pan)

2/3 cup sweet pickles, thinly sliced

1/4 cup celery, chopped

1/4 cup green olives, sliced

2/3 cup mayonnaise(go here if you’d like to learn to make some)

3/4 tsp seasoned salt

Lettuce leaves(optional)

In a large bowl, combine chicken, grapes, cheese, almonds(completely cooled), pickles, celery and olives.  In a separate bowl, mix mayo and seasoned salt until well blended.   Pour mayonnaise over chicken mixture and toss lightly to coat evenly.  Cover and refrigerate for at least 2 hours.  Serve on lettuce if desired.  Serves 8