Recipes / Creamy Chicken Salad

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•1 lb. cooked chicken breasts, cut into 1/2" cubes

•½ to1 cup mayonnaise, to your taste

•1 cup finely diced celery

•1 cup halved purple grapes

•1/2 cup sliced almonds, toasted *

•1 Tablespoon finely chopped parsley (2 teaspoons dried)

•1 tsp, kosher salt

•1/2 cup freshly whipped cream with 1 Tsp Sugar

•Freshly ground black pepper, to taste *


1. If you haven't already done so, toast the almonds (400-f degrees for 7 minutes or until Golden Brown) and whip heavy whipping cream.
2. Combine the chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.
3. Serve on lettuce or a croissant.

* These ingredients can be purchased at The Pecan House Country Store

(Recipe was given to us in Memory of Marynell Burnett of Grand Saline)