Chicken Salad - cooking recipe

Ingredients

3 -13 ounces cans boneless white chicken, drained
1 - 5 ounce can sliced water chestnuts, cut in quarters
3/4 cup chopped celery
1/4 cup chopped sweet onion
3/4 cup light mayonnaise
French or catalina salad dressing
salt
paprika

Preparation

Place chopped vegetables in bowl and cover with salad dressing to marinate overnight. When ready to serve, drain off any excess dressing from vegetables and add chicken. Gradually add mayonnaise until salad is of desired consistency. Season to taste with salt and paprika. Serve on lettuce leaves or on croissants.