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 (we prefer Lawry's)
enough mayonnaise to toss (we prefer Hellmann's)
1/4 to 1/2 c. slivered almonds, sauteed in 1 to 2 Tbsp. butter and salted to taste
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.
Yields 6 servings.