This is wonderful served on croissants or on a bed of lettuce. It also makes a nice appetizer served in miniature phyllo shells.

Ingredients

　　4 cups cubed cooked chicken breast (4 large breasts)

　　2 cups diced celery

　　1 cup mayonnaise

　　1 cup sliced almonds

　　Two 11-ounce cans mandarin oranges, drained

　　One 20-ounce can pineapple tidbits, drained

　　1 pound seedless green grapes, cut in half

　　In a large bowl, combine the chicken, celery, mayonnaise, and almonds, and mix well. Gently fold in the oranges, pineapple, and grapes.

　　Paula Deen's Kitchen Classics