This recipe was slightly modified from Paula Deen’s Hawaiian Chicken Salad.  It can be served with crackers or on a croissant.  Substituting fresh oranges and pineapple would be great too.  You can also use chicken you have cooked yourself or if you are really in a hurry, canned chicken.  Enjoy!

2 cups of chunked rotisserie chicken (I like using the white meat.)
1 cup finely chopped celery
1 small shallot minced
1/2 to 3/4 cup mayo (I use light.)
1/2 cup slivered almonds
1 11 oz can of mandarin oranges drained
1 8 oz can of pineapple tidbits
2 cups halved seedless grapes (I like using both green and purple)
salt and pepper to taste

Mix chicken, celery, and shallot in a large bowl.  Add mayo a little at a time until the mixture is well coated.  Fold in almonds and fruit.  Add salt and pepper to taste.  Chill until serving.