Becky's Chicken Salad

SUBMITTED BY: Becky Riley PHOTO BY: WannaBeChef

"Whipped cream gives this salad a lift. Serve on lettuce leaf or sandwiches."

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

READ REVIEWS (418)

DIRECTIONS

In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 12, 2003 by MACCO

Good flavor, but WAY too much mayo! I used 4 chicken breasts, and I recommend cutting the mayo down to 1/2 to 3/4 cup, according to your tastes. Also, if you want more "tang", use more grapes. My husband, who is studying to be a chef, thought it was good, but that it had too much mayo, and it needed some cayenne (about 1/4 tsp)for some kick. I recommend mixing the chicken and stuff together, THEN adding the mayo/whipped cream to your tastes.

27 users found this review helpful

Reviewed on Oct. 29, 2003 by DOREENBUCH

This was GREAT!!!! I roasted and cut up, and chilled (in ziplocs) my chicken on Friday, prepared my salad on Saturday, and served it on Sunday and it held up great!!! I tripled it and added more grapes, 2 apples, walnuts in stead of almonds b/c I was having them in my salad, onion and salt to taste, and cayenne to taste...needed some kick and this did the trick. I used Miracle Whip and Cool Whip...no mayo. Sunday, I added a little more Mir. Whip and Cool Whip, to moisten. I served it on croissants w/leaf lettuce, that I made up about 3 hours ahead, and covered tightly w/ Saran Wrap and put in frig. Croissants also held up well in frig. Very easy -- and "make ahead" friendly. Actually better if it sits overnight!!!!! Will DEFINATELY make again!!!!!

21 users found this review helpful

Reviewed on Sep. 7, 2003 by KIMMYJEAN

My mother has been making this recipe for all her social functions for over 15 years! It is the BEST chicken salad recipe EVER! My friends always want the recipe when I serve this. This recipe can be modifed to be very LOW FAT by substituting mayo with fat free plain yogurt and the real whipped cream with fat free canned whipped cream or cool whip. Tastes the same (even better) in the low fat version. Preparation time can also be cut down by using canned chunk chicken. Also tastes great served on croissants.

19 users found this review helpful

MORE MEMBER REVIEWS