How to make it

  • Place all ingredients in a saucepan and add cold water to cover. Bring to a simmer over high heat. Do not boil. Reduce heat and allow to simmer until chicken is just cooked, about 30 minutes. When chicken is cool to the touch, remove from broth, pull meat from the skin and bones, and cut into cubes. Keep chicken refrigerated until ready to use.
  • Salad Dressing
  • 1 cup mayonnaise
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 cup celery, finely chopped
  • 2 tablespoons flat-leaf parsley, minced
  • 2 1/2 cups cooked chicken breast (recipe above)
  • 1 cup red or white grapes, halved
  • 1/2 cup slivered almonds, toasted
  • lettuce leaves, for presentation
  • Mix first 5 ingredients together and then incorporate chicken. Just before serving, fold in grapes and almonds. Place on lettuce leaves. Serves 6.

Reviews & Comments 2

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    " It was excellent "
    rosemaryblue ate it and said...
    Have Helen Corbitt's cookbook. It's old. This is a great recipe.
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    " It was excellent "
    hot_it_up ate it and said...
    I have never added heavy cream to a chicken salad. Sounds good with the list of ingredients. \0

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