Lee's Chicken Salad
6 chicken breasts
Olive Oil, Salt, Pepper and Rosemary
2 cups red grapes
3/4 cup slivered almonds, unsalted
2 cups Hellman's mayonnaise
2 Stalks Celery, chopped
Bake chicken breasts (about a third to half a breast per person) with olive oil, salt, pepper and rosemary.
Shred or chop the chicken.
Cut the red grapes in half, about a quarter cup per serving. Add.
Roast the slivered almonds, about two tablespoons per serving. Add.
Combine the ingredients with the mayonnaise, about a cup per 6 servings. Stir.
Chop Celery. Add.
Add Fresh Basil right before serving, if available.
Pairs Well With
Past AWN President, Lee Nichols, shared her Aunt Alice's Chicken Salad recipe with us. This is always a favorite at our luncheons.