Chicken Salad - cooking recipe

Ingredients

2 c. cubed, baked or boiled chicken breast
1/2 to 1 c. mayonnaise
1/2 c. finely chopped celery
1/4 c. chopped pecans or almond slices
1 to 2 tsp. dry Ranch dip mix
1 tsp. lemon juice
1 tsp. prepared Italian dressing
salt and pepper to taste
1/2 c. sliced green grapes (optional)

Preparation

Combine chicken and mayonnaise.
Add all other ingredients, stirring gently to avoid breaking up chicken.
Cover and place in refrigerator at least 4 to 6 hours, preferably overnight.
Will keep well (without grapes) 2 to 3 days.