Lori's Chicken Salad

I love chicken salad, and came up with this one day when I was craving it and could not find exactly what I wanted in a recipe. What makes this chicken salad different is the way the chicken is cooked and seasoned. This is flavor-packed, and often requested! I never measure, so have put to add the mayo and sour cream a little at a time! (You can always add more). I always make this the night before, it's better the next day.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 2 -3  lbs  frozen skinless, chicken tenderloins
•  olive oil
• 1  tablespoon margarine
• 2  teaspoons  chopped garlic
•  seasoning salt
•  garlic pepper seasoning
•  mccormick's citrus grill  seasoning
• 1⁄2  a lime
• 1⁄2  a lemon
• 2  gala apples, chopped
• 1⁄2 medium  white onion, chopped
• 1 1⁄2 lbs green seedless grapes, sliced in half, lengthwise
• 2 -3  ounces  sliced almonds
• 1 (11 ounce) can mandarin oranges, drained well and patted dry (optional)
•  kraft mayonnaise
•  sour cream

Directions

1. Drizzle Olive Oil in large skillet and heat to med. high.
2. Add 1 T margarine.
3. Add chicken, frozen or thawed (if thawed, I cut into bite sized pieces first).
4. Season both sides of chicken with seasoned salt, garlic pepper and citrus grill.
5. While chicken is cooking, squeeze lime and lemon over each side.
6. When cooked through, remove from heat and lay on paper towel lined plate.
7. Cut chicken into bite sized pieces and put in large mixing bowl.
8. Add apples, onion, grapes, almonds, and oranges (no need to chop oranges, they will fall apart as mixing).
9. Add mayo and sour cream (two mayo to one sour cream) a little at a time until desired consistency.
10. Stir in almonds.
11. *Note - the oranges add a great flavor, but they do make for a slighly runnier salad as they hold water. I also will sometimes squeeze a slight amount of lime into the salad, which gives great flavor, but also makes for a thinner consistency dressing.
12. Serve as salad, in a wrap, on great bread for sandwiches.