Recipe for Crunchy chicken salad


2 boiled chicken breasts (cold and chopped into chunks)
1 bag of coleslaw style shredded cabbage (8-10 oz)
1/4 cup of mayo
slivered almonds
a few sliced green or black olives (I prefer green)
galic salt and pepper to taste


In a medium mixing bowl mix chicken chunks and mayo together.
Stir in cabbage.
Fold in almond slivers and olives.
Add garlic salt & pepper to taste. Cover bowl and chill for at least an hour.

Works well with canned tuna instead of the chunked chicken also.

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