Total Time
1hr
Prep 30 mins
Cook 30 mins

I can not even begin to tell you how many times I have made this salad. I always have requests for this recipe. This is great for showers and weddings. The toasted Almonds add a unique flavor and the Whipping Cream adds a delicate quality. During the holidays, you can substitute chicken for turkey and the Grapes for dried Cranberries. I have even added chopped Pineapple chunks in the past. I usually double this recipe so I can have several lunches during the week. I hope you have as much success with this recipe as I have also had.

Ingredients Nutrition

Directions

  1. Boil Chicken until fully cooked (I like to use cut up pieces of chicken on the bone. It makes the moistest chicken salad.).
  2. While Chicken is cooking prepare/chop Celery, Grapes (I find red seedless grapes sweeter), and Parsley.
  3. De-bone Chicken and remove skin and cartilage.
  4. Place shredded/diced chicken meat in bowl.
  5. In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
  6. Toast Almonds for approximately 10 minutes (or until slightly golden.) turning Almonds at least once in between. **Keep a close eye on these while cooking, they can over cook very rapidly!
  7. In a separate bowl, prepare and whip Heavy Whipping Cream until you achieve soft peaks (or according to package directions.).
  8. Combine Chicken, Celery, Grapes, Parsley, Salt and Mayonnaise.
  9. Gently fold in toasted Almonds and whipped/prepared Heavy Whipping Cream.
  10. Chill until ready to serve.
  11. Serve on large bakery sized Cresent Rolls or on a bed of lettuce or Pita Bread.

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