Chicken Salad

I loved this salad! Yum. Super easy and totally tasty! The addition of the grapes rather threw me on the initial addition. Glad I went with it the grapes cause really make the salad flavors pop! Perfectly stellar recipe.

Loved this! Only thing I would do differently next time is cut back a little on the half-and-half. Even after chilling in the fridge for several hours it was still a little soupy, but that didn't keep it from getting eaten! Thanks for posting!

I threw this together for supper quickly using canned chicken on a very hot (107 degrees) summer day. We served it in whole grain pita pockets with watermelon slices and potato chips on the side. I didn't have time to allow it to meld before supper, and the flavors were only so-so. The leftovers that I had for lunch the next day were great, though. It really does come together after sitting awhile.

I made this recipe over the weekend for a brunch with friends. I doctored it up with farfalle pasta and shreadded carrots. It was fabulous! Not a speck of salad remained and no one would leave without this recipe in hand.

Excellent chicken salad. I served this to 50 women at a bridal shower yesterday. I've had several requests for the recipe. I'll admit that I made some changes in proportions. I baked 5 chickens and added about two quarts of chopped celery, less than half. I don't care for a lot of celery, so I felt the amount given in the recipe was way too much. I also cut down on the grapes. I added two quart jars of mayo, so used 8 tbs. balsamic vinegar. It was delicious. Loved the toasted almonds. It made about 50 croissants.