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Chicken Salad Deluxe Recipe

Cook Time: 30 minutes

|

Servings: 20

Ingredients

  • 1 1/2 cups buttermilk dressing (prepared)
  • 1/2 cup mayonnaise
  • 3 tbsp half-and-half
  •   salt
  •   pepper
  • 1 1/2 lbs chicken breasts (skinless and boneless)
  • 1 small onion, sliced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 10 oz shell macaroni
  • 3 cups celery, diced
  • 2 1/2 cups green grapes, cut lengthwise into halves
  • 12 oz slivered almonds, reserve 2 tbsp for garnish
  • 4 1/2 oz water chestnuts, sliced and drained
  • 1 medium onion, chopped
  •   lettuce leaf (optional)
  •   parsley (optional)
  •   star fruit, sliced (optional)
  •   cantaloupe, sliced (optional)

Preparation

  1. Combine salad dressing, mayonnaise,half and half, seasoning, salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
  2. Place chicken, onion slices, carrot and celery in dutch oven, add enough cold water to cover; cover. Bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
  3. Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
  4. Cook pasta shells until al dente, drain, cover and refrigerate until chilled.
  5. Combine chicken, shells, diced celery, grapes, almonds,water chestnuts and chopped onion in a large bowl, pour dressing over, toss gently to coat.
  6. Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.

Mayonnaise

Cream

Salt

Pepper

Boneless skinless chicken breast

Small onions

Celery stalk

Carrot

Pasta shells

Green grapes

Slivered almonds

Chestnuts

Lettuce

Parsley

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