Female. Lives in United States/Illinois/Chicago, speaks English. My interests are Food, Restaurants, Cooking, Baking/Travel, Dining Out, Raising Children.
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United States, Illinois, Chicago, English, Female, Food, Restaurants, Cooking, Baking, Travel, Dining Out, Raising Children.

Sunday, February 13, 2005

Chicken Salad with Green Grapes and Toasted Almonds

Here's a terrific chicken salad recipe that's been a hit with my guests each time I have served it. The original recipe comes from allrecipes.com and was submitted by a woman named Becky Riley. I like Becky's fresh take on chicken salad and have just modified her recipe a tiny bit to meet my own preferences.

Chicken Salad with Green Grapes and Toasted Almonds
Adapted from Becky's Chicken Salad recipe on allrecipes.com
Serves 10
Total Time to Prepare: 30 minutes at most

2.5 cups of cooked chicken meat, chopped and chilled
1 cup celery, chopped
1 cup green seedless grapes, sliced
1/2 cup sliced almonds, lightly toasted
4 tablespoons fresh parsley, chopped
1 teaspoon salt
1 cup mayonnaise (if you generally prefer to go lighter on mayo, just use 3/4 cup and it'll be fine)
1/4 cup heavy whipping cream

1. In a medium bowl, whip cream until it forms soft peaks.

2. Combine chicken, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Mix thoroughly and chill.

I like to serve this chicken salad on a hearty wheat or whole grain bread, often toasted. It's a great dish to serve for a casual lunch because it is quick and easy to prepare and can be made well in advance of your guests' arrival. My friends and family have all found the chicken salad to be really tasty and they like how the subtle sweetness of the grapes, the crunch of the celery and the warm smokiness of the toasted almond slices works with the chicken. It's a nice twist on a classic.