I have served this delicious recipe countless of times – both for large and small groups. The recipe is from my mother, a wonderful cook, and it is one of my favorites. Whether you are serving one guest or 60, this is a winner.

My favorite way to serve chicken salad is to place a fresh, large green lettuce leaf on the plate and put a large scoop of the chicken salad in half of an avocado. Set the sliced avocado on the lettuce leaf then add fresh fruit to the plate, and a croissant or muffin. Other times, we pile the chicken salad on a croissant.


Mom’s Chicken Salad

YIELD: 4 servings


  • 2 ½ cups fresh Chicken Breasts (cooked and de-boned)
  • 1 cup chopped Celery
  • 1 cup green Seedless Grapes (sliced)
  • ½ cup Sliced Almonds (toasted)
  • 2 Tablespoons fresh Parsley (minced)
  • 1 teaspoon Salt
  • 1 cup Real Mayonnaise (I use Hellman’s)
  • ½ cup Whipping Cream (whipped)
  • ½ cup Sliced Almonds (toasted)


  • Boil chicken on top of the stove in a deep pan with salt and a few celery sticks, until tender. De-bone chicken in a bowl
  • Add all ingredients, except for cream and almonds; mix well
  • Cover and refrigerate.
  • Whip cream; fold into chicken salad. Sprinkle almonds on top. Refrigerate


I make this the day before serving it. The longer the flavors merge, the better. Serve cold.