Chicken Salad

Melissa Philips

1-13 oz can chicken
6 Tbsp Mayonnaise (varies)
1/2 cup craisins
1/4 cup chopped and toasted almonds
salt and pepper (to taste)

Toast almonds by putting them in a skillet over med heat. Stir almonds constantly until they are slightly brown and smell good. Drain and shred chicken. Add mayonnaise, seasonings and craisins. Once almonds have cooled, add to salad. Mix together and serve or chill until ready to eat. Makes approx. 4 sandwiches. Print Recipe