This is my favorite chicken salad recipe. I love to eat it served on a croissant with a leaf of crispy lettuce.
2 1/2 Cups diced, cooked chicken
1 Cup finely chopped celery
1 Cup sliced white grapes
1/2 Cup slivered almonds, toasted (Unless your daughter uses all the almonds in her Whole Wheat Almond Cookies. In that case, use pecans.)
2 T. minced parsley
2 tsp. salt
1 Cup Miracle Whip
1/2 Cup Cool Whip
Combine first 7 ingredients and then fold in the Cool Whip. Refrigerate.
{ 5 comments }
Cool Whip Connie? I don’t know if I can put Cool Whip and Mayo in the same bowl! I am going to have to give it a try I guess because I love chicken salad but can’t make it very well maybe the cool whip is the secret ingrediant that I have been leaving out!
Jerri
Ha! I was going to comment on the cool whip also but Jerri beat me to it. No wonder cooking is not my specialty – people combine weird things. I’m going to give it a try – unless you want to confess that the cool whip was a typo…
Girl, girls… the Cool Whip makes all the difference. Try it. You’ll thank me later.
Yum! Sounds great! I will give it a try!
OK – I made this today. I even bought croissants
. It’s pretty good but next time I will leave off the salt or cut it way down. But otherwise it was “almost” as good as The Coffee House’s chicken salad in Pampa.