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Adaptation of recipe from RoseMary Nowitzki

• large can of chicken
• mayonnaise
• ranch dressing
• onion powder
• garlic powder
• original Mrs. Dash
• poultry seasoning
• salt
• pepper
• grapes
• sliced almonds

This is one of those "season to taste" recipes that's really annoying to non-cooks like me...but I don't measure when I make it, so I can't help you. Basically, drain the chicken well, then mix everything together except the grapes and almonds. I use about half as much ranch as I do mayo, but how wet you like your chicken salad is a personal preference. If it's too wet, add another can of chicken and more spices to make it a double batch. I quarter the grapes and mix them in after everything else is blended (I've made this with red and green grapes at different times, but I think I prefer red). This can sit in the fridge overnight if you want, but don't add the sliced almonds until you are ready to serve (or leave the house for the potluck) — the almonds will get soggy sitting too long. This is great as a sandwich or on Ritz crackers.