Aunt Ginny's Chicken Salad

This is not my Aunt Ginny as this recipe comes from The Sisters Cafe. It's my favorite chicken salad though. I usually do serve it on overly-preserved store-bought croissant rolls because I love the combo. Sometimes I used canned chicken for convenience. You can leave the almonds on the side if serving to people with potential allergies. You can serve for lunch or dinner.

Ingredients

• 3 cup diced chicken, cooked
• 1 - 8 ounce can pineapple tidbits
• 1 cup celery, diced
• ½ cup almonds, chopped, sliced or slivered
• 1 cup seedless grapes, cut in half

Dressing

• 1 T. olive oil
• 1 T. vinegar
• ½ c. mayo
• 1 tsp salt

Directions

1. Combine salad ingredients in a serving bowl.
2. Mix dressing ingredients in a separate bowl and pour over salad ingredients. Toss to coat. 
3. Refrigerate until serving.