This version of chicken salad popped up on a friend's blog over the weekend, and I decided to diverge from my tried and true recipe and give this one a try! In the South, chicken salad is deeply personal! Much like our preferences for "dressing" at our holiday tables. You know, white cornbread vs. Jiffy or bell peppers or not. Or if you married someone above the Mason-Dixon Line, oysters or not. That's a whole nuther post.
Remaining loyal to my friend, Marilyn's, chicken salad, I have to admit this recipe was a fun change and one I'd prepare again. *Note...I did leave out the grapes, but in hindsight, I'd leave them in!
Crunchy Chicken Salad
3 cups cooked, chopped chicken
1/2 cup finely diced celery
3 T. lemon juice
1 1/2 cups seedless grapes
3/4 cup slivered almonds, lightly toasted if desired
1 cup mayo
1/2 cup Half and Half
1 1/2 t. salt and pepper (or to taste...I used 1 t. each)
1 t. dry mustard
Mix all ingredients and serve on a bed of lettuce, on a sandwich, or with crackers(Ritz makes a good combo!)