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Chicken Salad

One of Dan and my personal favorites! It was one of our wedding foods and was a hit. Oddly enough, I think that we both remember the food from our wedding the best of most of the rest of the day, haha.

Chicken Salad

2 cans chicken breast, drained and shredded.
1 1/2 c. red seedless grapes, halved.
1/4 c. slivered/sliced almonds.
1 stalk celery, sliced thinly. (opt.)

Basically, all the ingredients can be adjusted to taste. Dan and I like our grapes, so we just keep tossing them in. Add enough mayo to bind it all together. Serve on rolls or croissants--our favorite. A great summertime treat!


  1. A note to myself...Variation from Concetta's Cafe...

    Roast 6 chicken breasts (with bone and skin) by rubbing each piece with olive oil and sprinkling with kosher salt and cracked black pepper. Place chicken on a baking sheet and roast in a 350 degree oven for 45 minutes (or until chicken is thoroughly cooked).
    Once chicken is cool, remove from bone and dice into chunks.

    Fold in the following ingredients and mix well:
    1/2 - 3/4 cup mayonnaise
    2 T sour cream
    4 stalks celery, peeled and diced small
    1 green apple, diced small
    1 1/2 cup green grapes, cut in half or quarters
    1/2 cup dried cranberries
    kosher salt and cracked black pepper


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