Brenda's Eatery Chicken Salad
Kelly Smith Howard (originally from Brenda's Eatery in Henderson, Texas)
Yield: 12 servings
3 lbs (6 cups) chicken breasts, boiled with Tony's Cajun seasoning
1 - 1 1/2 cups mayonnaise
1 1/2 cups real whipped cream, not quite stiff
3 cups grapes, sliced
2 cups toasted slivered almonds
2 cups celery, chopped
Boil the chicken and cut up or blend in processor.
Add mayo and whipped cream, grapes and celery.
Add additional Tony's seasoning to taste. Serve on nut bread.
Note: To quickly slice grapes, place them in a single layer on a plate, then top with another plate of the same size. Hold the top plate firmly and with a long knife, slice between the plates — cutting them all at once!
Yield: 12 servings
I used to love ordering it at Brenda’s, which is now sadly closed. Kelly J. likes to make it without the grapes, but I like them. (Nov 2010)
This is a fantastic chicken salad recipe. It is very light (tasting) and makes a lot. Brenda used to sell a pint for $13, so this is like gold! —Kelly Jenkins Howard (Nov 2010)
3 lbs (6 cups) chicken breasts, boiled with Tony's Cajun seasoning
1 - 1 1/2 cups mayonnaise
1 1/2 cups real whipped cream, not quite stiff
3 cups grapes, sliced
2 cups toasted slivered almonds
2 cups celery, chopped
Boil the chicken and cut up or blend in processor.
Add mayo and whipped cream, grapes and celery.
Add additional Tony's seasoning to taste. Serve on nut bread.
Note: To quickly slice grapes, place them in a single layer on a plate, then top with another plate of the same size. Hold the top plate firmly and with a long knife, slice between the plates — cutting them all at once!