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Becky's Chicken Salad
SUBMITTED BY:
Becky Riley
PHOTO BY:
WannaBeChef
"Whipped cream gives this salad a lift. Serve on lettuce leaf or sandwiches."
RECIPE RATING:
Read Reviews
(432)
Review/Rate This Recipe
PREP TIME
20 Min
READY IN
20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
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DIRECTIONS
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
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REVIEWS
Reviewed on Nov. 12, 2003 by
MACCO
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MACCO
Nov. 12, 2003
Good flavor, but WAY too much mayo! I used 4 chicken breasts, and I recommend cutting the mayo down to 1/2 to 3/4 cup, according to your tastes. Also, if you want more "tang", use more grapes. My husband, who is studying to be a chef, thought it was good, but that it had too much mayo, and it needed some cayenne (about 1/4 tsp)for some kick. I recommend mixing the chicken and stuff together, THEN adding the mayo/whipped cream to your tastes.
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33 users found this review helpful
Good flavor, but WAY too much mayo! I used 4 chicken breasts, and I recommend cutting the...
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Reviewed on Sep. 7, 2003 by KIMMYJEAN
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KIMMYJEAN
Sep. 7, 2003
My mother has been making this recipe for all her social functions for over 15 years! It is the BEST chicken salad recipe EVER! My friends always want the recipe when I serve this. This recipe can be modifed to be very LOW FAT by substituting mayo with fat free plain yogurt and the real whipped cream with fat free canned whipped cream or cool whip. Tastes the same (even better) in the low fat version. Preparation time can also be cut down by using canned chunk chicken. Also tastes great served on croissants.
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27 users found this review helpful
My mother has been making this recipe for all her social functions for over 15 years! It is...
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Reviewed on Oct. 29, 2003 by DOREENBUCH
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DOREENBUCH
Oct. 29, 2003
This was GREAT!!!! I roasted and cut up, and chilled (in ziplocs) my chicken on Friday, prepared my salad on Saturday, and served it on Sunday and it held up great!!! I tripled it and added more grapes, 2 apples, walnuts in stead of almonds b/c I was having them in my salad, onion and salt to taste, and cayenne to taste...needed some kick and this did the trick. I used Miracle Whip and Cool Whip...no mayo. Sunday, I added a little more Mir. Whip and Cool Whip, to moisten. I served it on croissants w/leaf lettuce, that I made up about 3 hours ahead, and covered tightly w/ Saran Wrap and put in frig. Croissants also held up well in frig. Very easy -- and "make ahead" friendly. Actually better if it sits overnight!!!!! Will DEFINATELY make again!!!!!
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25 users found this review helpful
This was GREAT!!!! I roasted and cut up, and chilled (in ziplocs) my chicken on Friday,...
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Reviewed on Apr. 20, 2005 by KAMKNAUSS
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KAMKNAUSS
Apr. 20, 2005
This is sort of obvious to some of us, but some people may not know...heavy whipping cream is not interchangeable with Cool Whip. Cool Whip is sweetened and non-dairy and heavy whipping cream is in a carton sold next to the half and half and is unsweetened. You would be better off substituting softened butter as that's what heavy whipping cream is after a heavy whipping, lol. Or possibly a creme fraiche or sour cream. Not trying to be snotty, just trying to help.
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21 users found this review helpful
This is sort of obvious to some of us, but some people may not know...heavy whipping cream is...
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Reviewed on Nov. 12, 2003 by BARNARDCOOK
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BARNARDCOOK
Nov. 12, 2003
The almonds make this superb- but definitely toast them first (at 375 degrees for 4-5 minutes, shaking frequently). Also, don't add the salt right away. I think it's better without any, especially if you use roasted chicken that has been seasoned with salt and herbs. I served this salad on croissants at my daughter's baptism reception, where it was gobbled up!
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18 users found this review helpful
The almonds make this superb- but definitely toast them first (at 375 degrees for 4-5 minutes,...
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Reviewed on Nov. 1, 2003 by BUFFYK82
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BUFFYK82
Nov. 1, 2003
WOW! This is the best chicken salad I have ever made. It was the Hit at my daughers daisy scout induction ceremony. My platter of sandwichs was the only ones eaten up! It is truely best to make the day before so the flavors blend well. I did some of the other suggestions from the other folks who tried the recipe. Used walnuts instead, used some granny smith apple too, little pickle relish, cayenne, fresh ground pepper and sea salt to taste. I cut back on the mayo and added chopped green onion. My husband ate a sandwich for breakfast this morning, he said it was so good! Thanks a Bunch Becky for giving us this "now a staple" for my family.
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17 users found this review helpful
WOW! This is the best chicken salad I have ever made. It was the Hit at my daughers daisy...
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Reviewed on Oct. 10, 2003 by BETHANDBRIGGS
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BETHANDBRIGGS
Oct. 10, 2003
Let me start by saying that I am a chicken salad traditionalist (in other words, I typically do not like `foreign' ingredients in my basic salads, things like grapes, raisins, and so on). So, I was very reluctant to try this recipe despite all the good reviews. But, I took a chance and made it for a friend's baby shower. Even while I was mixing it I was cringing and afraid...old opinions die hard...grapes and mayo...yuck! Anyway, I have no regrets. Wonderful recipe that I got many compliments on. The grapes were awesome with the other ingredients; they fit right in and were delicious. It's a lot of work to make fresh chicken salad, but when I make it again, this is the recipe I'll use. So if you are a traditionalist, like me, go ahead and try something different. I bet you will be pleasantly surprised and expand your food horizons! One more thing, I used pecans instead of almonds...really I think any nut you have on hand would work as well.
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15 users found this review helpful
Let me start by saying that I am a chicken salad traditionalist (in other words, I typically...
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Reviewed on Jun. 23, 2003 by ANNFANJOY
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ANNFANJOY
Jun. 23, 2003
The second time I made this, I used toasted pecans instead of slivered almonds. That is an incredible improvement on what I already thought was a perfect recipe!
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15 users found this review helpful
The second time I made this, I used toasted pecans instead of slivered almonds. That is an...
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Reviewed on Jun. 23, 2003 by BARBIE0492
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BARBIE0492
Jun. 23, 2003
Very good recipe. I love GOOD chicken salad and this one is good. Next time I will change the almonds to pecans for a different flavor. I also used sweetned whipped cream that I had left from a pie. Thanks!!
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15 users found this review helpful
Very good recipe. I love GOOD chicken salad and this one is good. Next time I will change the...
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Reviewed on Mar. 2, 2004 by JACEY17
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JACEY17
Mar. 2, 2004
Excellent dish! I tasted somthing like this at a local high scale restaurant and this was just as good. I added chopped up apple to it (like in the restaurant)! I think this gave it an extra good kick! It complimented the chicken and grapes perfectly. My husband ate all the left overs when I wasn't looking. Will make this again soon!
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14 users found this review helpful
Excellent dish! I tasted somthing like this at a local high scale restaurant and this was...
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