Becky's Chicken Salad
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Recipe Summary Becky's Chicken Salad
A delicious, rich and tasty cold chicken salad! Whipped cream gives this a lift. Serve on a lettuce leaf or in sandwiches.
Ingredients | Vegetarian Recipes For Kids' Lunch Box2 ½ cups diced and chilled, cooked chicken meat1 cup chopped celery1 cup sliced, seedless grapes½ cup sliced almonds2 tablespoons chopped fresh parsley1 teaspoon salt1 cup mayonnaise¼ cup heavy whipping creamDirectionsIn a medium bowl, whip cream to soft peaks.Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream.  Chill.Try this recipe with leftover turkey, too.Info | Vegetarian Recipes For Kids' Lunch Boxprep:
                                        
                                        
                                          20 mins
                                          
                                          
                                          
                                        
                                      
                                      
                                        
                                          total:
                                        
                                        
                                          20 mins
                                          
                                          
                                          
                                        
                                      
                                
                                
                                    
                                      
                                        Servings:
                                      
                                      
                                        10
                                        
                                        
                                        
                                      
                                    
                                    
                                      
                                        Yield:
                                      
                                      
                                        10 servings
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