• Cooking Time:
  • Servings:
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  • 2 skinless boneless chicken breast
  • 1 bunch celery
  • 1 bunch seedless red grapes
  • 1 bunch seedless green grapes
  • 1/3 cup slivered or sliced almonds
  • 1 pinch rosemary
  • 1 pinch thyme
  • 1 bottle Bernstein's Italian salad dressing


  • Boil the chicken breasts in a pan of water seasoned with the rosemary and thyme until cooked. You can substitute spices of your own choice. Drain the chicken and then dice into cubes, coughly bite size and mix with equal parts sliced celery. Wash and drain the grapes and cut into halves, then comine with the checken-celery mixture. Add the almonds and then dress and marinate the entire mixture in the salad dressing. Serve chilled. Best if marinated overnight.


Nice to serve on a hot summer day

Categories: Misc. Salad 
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