Chicken Salad for Fifty People
- Ready In:
- 2hrs 30mins
- Ingredients:
- 6
- Serves:
-
50-75
ingredients
- 5 (4 -5 lb) baked whole chickens
- 2 quarts chopped celery
- 1 lb sliced almonds, toasted
- 2 quarts mayonnaise
- 8 tablespoons balsamic vinegar
- 2 quarts red seedless grapes, halved
directions
- Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer.
- Cool chickens and remove meat from the bones. Chop and chill.
- Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned.
- Combine chicken with remaining ingredients.
- You can make this the day before by omitting the grapes and adding before serving.
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.