Tuesday, May 21, 2013

Chicken Salad

Chicken Salad
Toss together:
Baked chicken pulled or 4 baked chicken breasts cubed,
1/2 small onion finely diced,
3 stalked of celery finely diced,
Small handful of dill pickle slices finely diced,
Salt and pepper to taste.
Whip 1 cup of cold mayonnaise on a bowl until it is a pourable consistency. Add to chicken mixture a few table spoons at a time. When it looks like all of the ingredients are wet enough but not too runny add a few tablespoons of whipped whipping cream (whip it yourself).
In a small pan toast a small package of slivered almonds in a tablespoon of melted butter. Then drain and salt them on a paper towel. When cool, store in a sandwich bag.
Cover and store overnight. Before serving toss with grape halves and the toasted almonds.

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