I got this recipe from a dear friend April who got it from another friend of ours Dawn. It was/is Dawn's g-ma's recipe. All I can say is.... Man, everything taste better with cream !!! I made it the other day for the 1st time and snapped a few pictures to make the recipe a little more exciting.
1 c. celery chopped (optional as my hubby doesn't like celery)
½ c. sliced or chopped almonds toasted
2 tbls minced parsley
1c whipped heavy cream
Salt to taste
White pepper to taste
To start, cover chicken with water in large pot.
Then bring salted water with chicken to a boil.
While chicken is boiling, about 45 minutes, prepare other ingredients. Chop or slice almonds. Put in baking dish and toast in oven at 350 degrees for 8-10 minutes.
Cut grapes into 4's. Mince parsley, chop celery.
Once chicken is cooked and no red juice bleeds out when poked with a knife, remove chicken from water and let cool then debone ( I use both white and dark meat).
Tip: I reserve the broth from the chicken for future use.
In mixing bowl add chicken, grapes, almonds, celery, salt, pepper, parsley and mayo. Mix well.
In very cold metal bowl, whip cream until peaks form.
Gently fold cream into chicken mixture.
Put in serving dish and enjoy.
This salad is great on sandwich rolls, croissants or served with crackers. Will stay fresh in fridge for up to 3 days.