This is the best chicken salad. I love the sweet, salty, crunchy, creamy soft texture. It’s a huge hit at showers, and particularly good served on a croissant (but hey what isn’t right?)
First you will boil 2 large chicken breasts. I usually do this in a small pan and add 1 t of chicken base to the water just to give a bit more flavor to the chicken. Cook all the way through, then chill.
Mix 1 C mayonnaise (we like Hellman’s Light) and 1/4 C heavy whipping cream with 1 t. celery salt and 2 T dried parsley.
Chop the chicken (it should be a bit over 2 cups of chopped chicken).
Chop 1 large stalk of celery and about 3/4 of a small onion. For salads like this I will chop my onion very fine. Wash and slice 1 C seedless red grapes.
Add onion, celery and 1/3 C slivered almonds and mix well. Then add in grapes. Allow to sit and chill for several hours or overnight (it’s really better the next day as so many things are)
- 2 1/2 C chicken breast
- 1 C light mayonnaise
- 1/4 C heavy whipping cream
- 1 t celery salt
- 3/4 C chopped celery
- 1/3 C chopped onion
- 1 C sliced red seedless grapes
- 1/3 C slivered almonds
- 2 T dried parsley
- Cook chicken breasts in water with 1 T. chicken base. Cool and chop. Combine ingredients with chicken and allow to chill for several hours or overnight.