Michelle's Chicken Salad

4 cans chicken breast, 13 oz. each
1 1/2 cups Mayonnaise
1 cup Red Onions, finely chopped
1 cup Celery, finely chopped
1 cup Pecans, chopped
2 cups Craisins
1 Tablespoon Oregano
1/2 teaspoon pepper, freshly ground if possible
1 Tablespoon Garlic Powder

Mix all ingredients together until well blended. Chill at least 8 hours. Refrigerate in airtight container. Serve in sandwiches, croissants, in salads, tomato blossoms, on crackers or celery sticks.

Optional Ingredients: 1 cup shredded carrots; 4 hard boiled eggs, chopped; 1 cup grapes, halved; 1 cup apples, cored and cubed.

Arby's Chicken Salad: Add 1 cup grapes, halved and 1 cup apples, cored and cubed. This recipe must be used right away to prevent apples from turning brown.

Louisiana Chicken Salad: Omit Craisins and add 1 cup shredded carrots and 4 hard boiled eggs, chopped. Use within 4 days.