Mandarin Chicken Salad

2 Cups of Cubed Cooked Chicken Breast Meat (also left over chicken meat works great)

1 small can of Mandarin Oranges drained 1Tbsp of juice reserved

2 scallions finely chopped

1/4 Cup of toasted almonds (or any nut you prefer)

1/4 Cup of Mayonaise or plain yogurt

Salt and freshly ground pepper to taste

In a medium bowl combine mayonaise and reserved orange juice to make a smooth dressing, add chicken, scallions, oranges, and almonds and fold gently to coat. Season with salt and pepper to taste. Serve with pita bread wedges or on a bed of lettuce. Keeps for up to 4 days in the fridge (if you don't eat it all first!)