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.