A few weeks ago I helped to host a bridal shower for the daughter of a good friend. The hostesses decided to have a salad bar for the guests. We had all kinds of yummy salad and some homemade bread and muffins. You guys know how girls enjoy salads. Well...this was a hit! We had a cucumber/tomato salad, potato salad, 7 Layer Salad, a fruit salad, pasta salad, and this chicken salad. So yum, you guys! If you’re not a fan of mayo...which I am...you might like this because it’s made with cream cheese. And guess what? I’m a fan of that, too! This salad is delicious as sandwiches, on toast, with crackers, in pita bread...you name it...it’s yummy!
Karen’s Chicken Salad
3 chicken breasts ~ seasoned with salt and pepper, cooked, diced (reserve a little liquid)
1 cup diced celery
1 cup almond slices ~ toasted
1 cup red grapes ~ cut into fourths
1 8-ounce package cream cheese ~ softened
1 tablespoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Combine cream cheese, garlic powder, onion powder and salt and pepper in large bowl. Add a little (a few tablespoons) of the liquid from the chicken to thin out the cream cheese. Mix to combine.
Stir in the cooked diced chicken, grapes, celery.
Add the almonds and toss gently to mix.
Serve as sandwiches, on crackers or in baked phyllo cups.
Okay...here we go!
Combine cream cheese, garlic
powder, onion powder and salt
and pepper in large bowl.
Add some of the liquid from the
cooked chicken. I just poured off
the juices from the pan. If you're
boiling your chicken, add some
liquid from the pot.
Next mix in the diced, cooked
chicken, the celery and grapes.
Gently fold in the toasted almonds.
Serve it up...anyway you choose!
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