Chicken Salad

This is my aunt Cindy's chicken salad recipe... adapted to be gluten-free, sugar-free, and soy-free. Everybody loves her chicken salad sandwiches. If you ask her about this recipe she will tell you that you HAVE to use Hellman's mayo and no other. I wholeheartedly agree that Hellman's is the best! However, if for some reason you don't or can't eat storebought mayo, try my homemade mayo recipe. It's not as good as Hellman's, but it's the best homemade I have made so far. Aunt Cindy puts cream cheese in this and serves it in pita pockets. YUM! We have eaten this chicken salad on gluten-free bread, as a lettuce wrap, and plain!

In this batch, I happened to have added some garlic chives!

4 large boneless, skinless chicken breast halves (about 2 lbs)
1/4 c onion, chopped
1/3 c slivered almonds, toasted
3 oz cream cheese, softened
1 1/4 c homemade mayo
garlic salt to taste
celery salt to taste
1 1/2 c grapes, sliced lengthwise
bread, lettuce, or 10 Kangaroo frozen pita pockets

Preheat oven to 400. Place chicken in a 9x13" pan and bake for 15 minutes, or until chicken is no longer pink in the center. Chop chicken into cubes. Mix everything together in a large bowl and chill in the fridge for at least two hours. Serve it how you like it! Serves ten.