Bonnie's Chicken Salad

 Bonnie Costley's Chicken Salad

Serves about 8

• 1 Can Shredded Chicken or 1 lb boneless, skinless chicken breast cooked and shredded
• 1/2 C slivered almonds
• 8 oz can chopped water chestnuts, drained
• 1/2 C chopped celery
• 1 small can of pineapple tidbits
• 1/2 lb of grapes, sliced in half
  Dressing:
• 3/4 C mayonnaise
• 1/2 T soy sauce
• 3/4 tsp curry powder

1. Mix salad ingredients together in a bowl. 
2. Mix dressing ingredients together in a small bowl. 
3. Add dressing to salad ingredients.
4. Let chill in fridge for 1-24 hours. 
5. Serve on lettuce or croissants.

Contessa Chicken Salad

Serves 2:

1 chicken breast- best if rotisserie chicken

olive oil

kosher salt and fresh pepper

1/2 C pecan halves

1/2 C walnut halves

1/2 C real mayonnaise

1/2 C sour cream

1 T chopped taragon leaves

1 C green grapes cut in halves

Celery

Lettuce leaves

Cook chicken and cut into 3/4 inch dice

toast pecans and walnuts (7-8 min in oven)

mix mayo, sour cream, 1 tsp salt, 1/2 tsp pepper and half of tarragon leaves

add all remaining ingredients, serve over lettuce or on croissants.