Always a hit! Serves 8-10
- 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
Use un-chicken, cut up (Cut the chicken breasts in 3/4 – 1″ chunks)
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.
Transfer to a bowl and refrigerate at least 1 hour before serving.
Source: Nantucket Open House Cookbook