Italian Chicken Salad

This is an old favorite of mine from childhood... but nowadays goes great for tea-parties when served on toast wedges or just plain, served stuffed into a tomato for presentation... or my husbands favorite way: sandwich style topped with a few pieces of crisp bacon with a slice of avocado between two pieces of white bread! This is great for using up leftovers from Rotisserie Chicken...

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2 -3  cups  cooked chicken (I use food processor, but you can also use 2 forks & shred to a consistency similar to tuna or pulle)
• 1⁄3 cup Hellmann's mayonnaise
• 4  ounces Philadelphia Cream Cheese, softened
• 1⁄2 cup  chopped celery
• 1⁄3 cup  chopped onion
• 1⁄2 cup pitted black olives, drained & chopped
• 1 (6 ounce) jar  marinated artichoke hearts, drained & chopped
• 1⁄4 cup  pinoli  nuts, chopped (pine nuts)
•  to taste salt
•  to taste pepper
•  to taste garlic powder
• 1  dash oregano

Directions

1. I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
2. Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
3. *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
4. Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
5. Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.