Living 2 Eat |

Donna E. Godfrey tells me this recipe comes from the Charleston, South Carolina, Junior League.  She adds green sliced seedless grapes to this dish.

Whipped Cream Chicken Salad

2 cups diced cooked chicken
1 1/2 cups diced celery
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. ground pepper
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds

In a large bowl toss the chicken with the celery, parsley, salt, and pepper.

Add the mayonnaise and the lemon juice and mix well.

Gently fold in whipped cream until it is well incorporated.

Refrigerate the salad for about an hour.

Before serving, sprinkle with the almonds.

Serves 4.