Chicken Salad

Chicken Salad

Time: 30 min prep, overnight refrigeration

Makes: Serves 10-12

From: Judy Smith

Ingredients:

6 cooked chicken breasts diced

3 cups diced celery

2 ½ cups seedless grapes, sliced lengthwise

4 ounces slivered almonds, sautéed in butter

½ cup chopped green onions

1 cup Granny Smith apple, chopped into small bites, with skin on

Dressing:

1 (8 ounce) package cream cheese, softened

2 cups mayonnaise

1 ¼ teaspoon beau monde seasoning/spice

Directions: 

Mix salad ingredients together. Mix dressing in separate bowl. Mix dressing into salad. Refrigerate overnight.