Chicken Salad
photo by Ms B.
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 2 1⁄2 cups cooked chopped chicken
- 3 cups chopped celery
- 1 bunch green onion, chopped use a few of the green tops
- 1⁄2 cup toasted sliced almonds
- 1 cup mayonnaise
- 1⁄2 cup half-and-half
- 1 tablespoon white balsamic vinegar
- 2 1⁄2 cups red seedless grapes or 2 1/2 cups green seedless grapes, cut in half
directions
- Combine all ingredients in a large bowl and toss to coat evenly.
- Refrigerate approximately 3-4 hours to let flavors blend.
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Reviews
-
I threw this together for supper quickly using canned chicken on a very hot (107 degrees) summer day. We served it in whole grain pita pockets with watermelon slices and potato chips on the side. I didn't have time to allow it to meld before supper, and the flavors were only so-so. The leftovers that I had for lunch the next day were great, though. It really does come together after sitting awhile.
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Excellent chicken salad. I served this to 50 women at a bridal shower yesterday. I've had several requests for the recipe. I'll admit that I made some changes in proportions. I baked 5 chickens and added about two quarts of chopped celery, less than half. I don't care for a lot of celery, so I felt the amount given in the recipe was way too much. I also cut down on the grapes. I added two quart jars of mayo, so used 8 tbs. balsamic vinegar. It was delicious. Loved the toasted almonds. It made about 50 croissants.
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RECIPE SUBMITTED BY
Toodles
Yukon, OK
I live in a suburb of Oklahoma City, OK.
I have two children, one son, one daughter. Both are married. My son has one daughter age 4 and two sons ages 2 and 10 mos. My daughter has one son who is 10 months.
I enjoy rubber stamping, scrapbooking, gardening, sewing and my grandchildren.
I enjoy snow skiing with my family when we can get away.
If I had no responsibilities for a month, I would love to travel the country with no agenda. Just enjoy myself and relax.