April 30, 2009

Chicken Salad

2 ½ c. diced, chilled, cooked chicken
1 c. chopped celery
1 c. sliced seedless grapes
½ c. cashews
2 tbsp. chopped fresh parsley
1 tsp. salt
1 c. mayo
½ c. heavy whipping cream

In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, nuts, parsley, salt, and mayo. Fold into the whipped cream. Chill and serve on crescent rolls.

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