Mel's Chicken Salad

The best chicken salad around!

Course Main Course, Salad

Cuisine American

Keyword chicken salad, chicken, salad

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Servings 8

Author Mel

1 whole chicken, boned or equivalent pieces (rotisserie chicken is super easy to use, just skin and debone)
1 c. celery (chopped fine)
1 c. white grapes (halved)
1/2 c. sliced almonds (browned in skillet or toaster, about 5 minutes)
1 tsp. salt
1 c. mayonnaise
1 Tbsp. parsley (dried)
1/2 c. whipping cream (not whipped cream!) (whipped until soft peaks)

Skin, debone, and loosely chop chicken. Add to large bowl.
Brown sliced almonds about 5 minutes in a skillet or toaster. Add to bowl.
Chop celery and grapes. Add to bowl.
Whip cream. It takes about 5-10 minutes, the higher the mixer setting, the quicker it comes to soft peaks. Add to bowl. Tip: Put metal bowl and beaters in freezer for 15 minutes for quicker mixing.
Add spices to bowl.
Add mayo to bowl.
Combine all ingredients. You want it to be pretty wet from the mayo and whipped cream. If it's not, add more mayo.
Refrigerate, overnight if possible because the flavors will get better and better!

This is great on a sandwich or on top of a bed of lettuce and tomatoes. Also, really good by itself. My boys inhale this stuff!