Shelly's Recipe

Tea Room Chicken Salad

Category: Salads - Poultry

Makes 4 servings

28 ounces cooked, diced chicken breasts (about 3 ½ cups; about 2 pounds uncooked)
1 teaspoons salt, or to taste
1 teaspoon pepper, or to taste
2 tablespoons French dressing
2 ribs celery, finely diced
¾ cup mayonnaise
4 cups mixed greens of your choice
Apple slices, grapes, and mandarin oranges for garnish

In large mixing bowl, fold together all ingredients but greens and garnishes. Mix well. Serve over greens topped with garnishes.