Mom’s Chicken Salad
YIELD: 4 servings
fresh Chicken Breasts
(cooked and de-boned)
green Seedless Grapes
(I use Hellman’s)
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.