LUNCHEON CHICKEN SALAD

• 4 cups diced, cooked chicken
• 1 recipe Vinaigrette Dressing
• 2 cups chopped celery
• 1/2 cup toasted, sliced almonds
• 1 cup halved seedless green grapes
• 1/2 teaspoon Lawry's Seasoned Salt
• 1/2 cup mayonnaise

In resealable plastic bag, combine chicken and Vinaigrette Dressing; marinate several hours or overnight in refrigerator.
Drain chicken. In large bowl, combine chicken and remaining ingredients; blend well.
Chill before serving.
Recipe may be easily cut in half. Use turkey in place of chicken, if desired.
Non-fat plain yogurt may be substituted for mayonnaise.
Season with Lawry's Lemon Pepper Seasoning. Add 1 can sliced water chestnuts.

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Salad