This recipe was given to me years ago by one of my oldest, dearest, sweetest friends, Lindsey Byers, who got it from her friend, Kara Call.  (Another example of how food is the gift that keeps on giving!)  I truly believe that the secret to this delicious chicken salad is the heavy cream, whipped, then folded into the chicken salad.  So delicious and so yummy!

  • 2 ½ cups diced, cooked chicken
  • 1 cup finely chopped celery
  • 1 cup halved seedless grapes
  • ½ cup slivered toasted almonds
  • 2 Tablespoons minced parsley
  • 1 teaspoon salt
  • 1 cup mayonnaise
  • ½ cup heavy cream, whipped

To cook chicken, I just take three, boneless, skinless chicken breasts and bake them for 1 hour at 350 with just a touch of olive oil, salt and pepper.  Dice for salad.  Gently combine all ingredients and serve over lettuce or with your favorite bread/croissants.  Sometimes I like to add dried cranberries, and I have substituted walnuts and pecans, at times, for the slivered almonds.  Enjoy!