Serves: 5
Total Calories: 965

6 large chicken breasts
1 large carrot, sliced
1 small onion, chopped
1 stalk celery, chopped
1/2 teaspoon dill
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
1 cup blanched almonds
2 tablespoons butter
1 cup chopped celery
1 cup green grape, seeded and halved
1/3 bottle capers
3 eggs, hard-boiled and chopped
12 olives, slivered
2 cups mayonnaise
2 tablespoons cream
salt and pepper to taste
lettuce leaves

Boil chicken breasts with carrot, onion, celery, dill, salt, pepper, and basil. Then allow to simmer until chicken is tender. Refrigerate chicken in broth overnight.

Brown almonds in butter. Debone and skin chicken; cut in generous size squares and add chopped celery, grapes, almonds, capers, eggs, and olives. Blend mayonnaise with cream. Add salt and pepper to taste. Mix lightly with chicken mixture and serve on lettuce leaves.

Nutritional Facts:

Serves: 5
Total Calories: 965
Calories from Fat: 850

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