Saturday, May 17, 2008

Chicken Salad


  • 2 c. cooked (boil in lemon water) chicken, cubed1
  • c. diced celery
  • 1/2 c. seedless green grapes, halved
  • 1/4. c. slivered almonds, toasted
  • 1/2 c. mayonnaise
  • 1/2 t. sweet basil
  • 3/4 t. salt
  • dash pepper


Boil chicken in lemon water. Fold the mayo in with basil, salt, pepper and pour over celery, chicken, grapes. Top with almonds.

Verdict: We eat this salad a few times a year with croissants, pita pockets, served over lettuce, etc. Not a staple but definitely a favorite.

Found: This recipe is from Becky Blackner.