Chicken Salad - cooking recipe

Ingredients

2 whole chicken breasts, cooked, skinned, boned and cubed
1/2 c. celery, chopped
1/2 c. water chestnuts, chopped
1 c. green seedless grapes, halved
1/2 c. red onion, chopped
seasoning salt to taste (Lawry's)
Hellmann's mayonnaise, enough to toss
1/4 to 1/2 c. slivered almonds, sauteed in 1 to 2 Tbsp. butter
3 tomatoes, cut in quarters

Preparation

Toss all salad ingredients (except almonds and tomatoes) together with enough mayonnaise to obtain desired consistency. Taste:
Add more seasoning salt if necessary.
Cover and refrigerate.
Serve on lettuce; garnish with toasted almonds and tomato wedges.
Can top each scoop of chicken salad with alfalfa sprouts.