3 cups chicken, cooked and cubed
1 tablespoon vegetable oil
3 cups cooked, cubed chicken
2 onions, sliced
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 teaspoon dried minced onion
1 cup mayonnaise
3 tablespoons milk
2 cups cucumbers, peeled and sliced
1 cup sliced carrots
1 cup sliced celery
1 cup sliced almonds
4 kalamata olives, sliced
1 cup fresh mushrooms, sliced
1 tablespoon olive oil
1 onion, sliced
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a large resealable plastic bag. Heat oil in a large skillet over medium heat. Reduce heat to medium. Brown chicken in oil, turning once.
In a medium bowl, combine chicken, onion, salt, pepper, onion and mayonnaise. Toss well. Transfer chicken to microwavable plastic bag.
Place chicken in plastic bag. Place under plastic wrap in microwave to prevent excessive browning. Microwave or you will burn chicken!
Place chicken in plastic bag, and return to remaining plastic wrap. Place under plastic wrap to prevent excessive browning. Microwave or you will burn chicken! Remove all plastic wrap from bag, and microwave chicken until internal juices of chicken run clear, about 10 minutes. Remove chicken, discarding remaining plastic wrap. Transfer chicken to a platter and place over plastic wrap. Refrigerate for 2 hours, turning every 30 minutes.
Serve chicken over chicken wrap with vegetables, mushrooms, olives, mushrooms, olives, carrots and almonds.