4 cups cooked chicken breast, shredded or cut in small cubes
1 cup thinly sliced celery
½ cups halved red grapes
1 cup slivered almonds
1 small bunch green onions, thinly sliced
1 can (20 oz) crushed pineapple, drained, reserve 2 tablespoons of juice
1 bar (8 oz) cream cheese softened
1 cup mayonnaise
1-2 tablespoons reserved pineapple juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Combine all the chicken salad ingredients in a large mixing bowl and stir together to combine. In a separate smaller mixing bowl stir together with a whisk or handheld mixer. Pour the dressing into the chicken salad mixture and stir together until combined and mixed well. Cover and let sit in the fridge for at least 4 hours before serving. Serve in bread of choice, in a wrap or lettuce leaves.
