Chicken Salad

2-3 cups shredded chicken (2 cans of canned chicken or shredded rotisserie chicken or whatever leftover chicken you have)
4 stalks celery (chopped)
1/2 c. mayo
1 T.  lemon juice
2 boiled eggs (chopped)
salt & pepper to taste

Serve on bread or on a lettuce leaf – enjoy!

Summer Chicken Wraps

from my church cookbook

3 c. chopped cooked chicken
1/2 c. slivered almonds
1 c. chopped celery
1/2 c. green grapes, halved
1 (8-oz.) can water chestnuts
1 (4-oz.) can sliced black olives
4 green onions, sliced
1/2 c. sour cream
1/2 c. mayonnaise
1 pkg. wheat tortillas

Combine chicken, almonds, celery, grapes, water chestnuts, olives, and green onions in a bowl. Add mixture of sour cream and mayonnaise. Toss together. Spoon 1/2-3/4 cup of mixture on each of the tortillas, roll, and serve.
Yield: 6-8 servings

I have had this salad served on croissants at many a bridal/baby shower. It is so light and tasty. Each ingredient adds its own different texture. It is a perfect spring/summer salad for gatherings and is great leftover for a quick sandwich.