This is a delicious roasted chicken sandwich filler with almonds, fresh basil and grapes. Serve it either over lettuce or on toasted baguette.
Fantabulous. Realize that EVERYTHING in this salad plays its part -- the smokiness of the chicken, the sweet grape juice-bombs, and the crunchiness of the almonds and celery, to name a few. I could not find smoked chicken, so I threw four half-chicken breasts, two teaspoons of hickory liquid smoke (spice or bbq sauce aisle), some olive oil, and fresh ground pepper in a ziploc bag overnight, rubbing and turning once or twice, and then simply baked them in the morning (don't overcook!). Also, added things to the bowl in a certain way (not sure how much it mattered, but I didn't want the grapes crushed): chicken, onion, celery, then almonds. Then I lightly salted and peppered, tossing. Then the grapes, mayo and basil, gently. Tripled the batch, brought it to an Easter picnic, and people RAVED. My only tip? Increase the chicken by about half, and make it all the night before -- I'm sure the flavors will blend even better after some hours in the fridge. Kristine, will you marry me? Thank you for this recipe! - 27 Mar 2005 (Review from Allrecipes US | Canada)
I loved this salad! I couldn't find a package of smoked chicken breast, so I substituted a 6 oz. pkg. of grilled chicken. However, although the packaged chicken was convenient, I found that it was extremely salty and this detracted from the salad. Next time I'll grill or poach chicken myself and probably use a little more than 6 oz. This is definitely a keeper recipe! - 08 Jul 2002 (Review from Allrecipes US | Canada)
I loved this recipe! I was looking for a party appetizer and decided to make this and serve it in bread bowls made in muffin tins. They all disappeared at the party. Thanks - 13 Jan 2005 (Review from Allrecipes US | Canada)