Always a hit! Serves 8-10
INGREDIENTS
- 3 1/2 lb. boneless, skinless chicken breasts, poached and cooled to room temperature.
- 5 ribs celery, coarsely chopped
- 1 1/2 cups seedless green grapes, cut in half
- 1 1/2 t. dried thyme
- 1 1/2 t garlic powder
- salt and pepper to taste
- 3 cups (or less, as needed) Hellmann’s mayonnaise use much less
- slivered almonds
DIRECTIONS
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Use un-chicken, cut up (Cut the chicken breasts in 3/4 – 1″ chunks)
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Toss the un-chicken, celery, and grapes together in a large bowl. Season with the thyme, garlic powder, salt and pepper. Bind the salad with the mayonnaise. You want to use enough to make the salad moist and creamy.
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Transfer to a bowl and refrigerate at least 1 hour before serving.
Source: Nantucket Open House Cookbook