Chicken Grape Salad

Source: Sister Whitesides (who calls it "Juniper's Chicken Salad" - so maybe it's a secret recipe from Juniper Inn?)

Servings: based on other recipes I found online, I estimated this to serve 5-6 (on regular to biggish dinner rolls) - obviously this can be adjusted depending on the size of your rolls/croissants/etc.

Ingredients:
3-4 cooked chicken breasts, shredded (Sister W. used Sam’s roasted deli chicken)
3-4 stalks celery, diced (or as much or as little as you like)
1 cup grapes, cut in half (or more)
¼ cup sliced or slivered almonds (I've used a can of cashews before and they were great!)
¼ bunch green onions, thinly sliced
¼ cup mayonnaise
¼ cup miracle whip salad dressing
1 T fresh lemon juice
1 t Lawry’s season salt

Directions:
Combine the mayo, miracle whip, lemon juice and seasoned salt and mix till smooth.  Put the dressing on the chicken, celery and onions early in the day . . . then add the grapes and cashews at the last minute, right before serving.  (If you put the grapes in too early, sometimes it gets kinda watery . . . and you want the nuts to be crunchy).

Notes:
I whipped up a triple batch of this salad for girls camp (omitting the nuts because I forgot to buy them!) and it was a hit at lunch on a hot afternoon in the mountains.  I made it on Monday evening, leaving the grapes out until we were ready to serve it on Wednesday after our hike, and it worked out great.  I've also made it for a bridal shower and served it on little dollar rolls.  Very easy and tasty and chic!