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Chicken Salad

kept byJF.RN
recipe bytastykitchen.com
Notes: 

I used 3 boneless chicken breasts cut up into 2-3 inch pieces and brought to a boil then reduced heat and let sit for 15 minutes (or until done by meat thermometer).
Use 3 stalks celery.
Add half and half to texture - 1/4 cup may be enough.
1 1/2 tablespoon lemon juice.
No pepper.
Almonds optional.

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Ingredients: 

1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
½ cups Half-and-half
A Small Handful Of Fresh Dill, Minced
½ cups Slivered Almonds
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Juice Of One Lemon
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste


 

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