Chicken Salad

This recipe came from my sister-in-law SW. It is my favorite chicken salad recipe. It tastes great and the measurements in this recipe make it very easy to make a lot of salad for a crowd. We 10x'd the recipe to make croissant sandwiches for her sons wedding brunch several years ago.

We've all tried many different kinds of chicken salad, some we never want to eat again! There are a couple of things I like about this one. The sweetness from the chopped fruit is appealing and I love the toasty flavor of the almonds. It also uses one of my favorite seasonings, Morton's Nature's Seasoning. This seasoning is very versatile. It is good in salads like this one or just to sprinkle on something like a chicken breast.

This salad is good served on croissants, small rolls, or pita's. I hope you enjoy it too!

CHICKEN SALAD

2 c. chopped, cooked chicken
2 apples, chopped (1 red and 1 green looks pretty plus you get the sweet and sour)
OR use 2 c. halved grapes instead of apples
2 green onions, chopped
1 c. sliced celery
1 c. cooked pasta shells
2 T. lemon juice
3/4 to 1 c. mayonnaise (I prefer mayo over Miracle Whip for EVERYTHING. However, I know there are those of you who like the "tangy zip" of Miracle Whip. You family members know who you are! We are a two jar household...his and hers. He-hee;)
2 - 3 T. toasted, slivered almonds
Morton's Nature's Seasoning to taste

1. Sprinkle chicken with Morton's Nature's and cook until juices run clear. Chop and put in a large bowl.
2. Cook pasta shells according to package directions. Let cool and add to bowl.
3. Toast almonds in a pan over medium heat. Watch carefully so you down burn them.
   
4. Core and chop apples, onions, and celery. Add to bowl.
5. Add lemon juice and 3/4 c. mayo. Sprinkle several times with Morton's Seasoning. Stir and taste. If it needs more seasoning, sprinkle again. I usually do 2 or 3 good sprinkles.
   
6. Use 1/2 cup of salad per sandwich.