Serves: 8
Total Calories: 552
1. Combine chicken, celery, lemon juice, almonds, salt, pepper and grapes (optional). Toss and refrigerate for at least 1 hour or until well chilled. Just before serving, whip cream, fold into mayonnaise, then fold into chicken mixture. Serve chicken on a bed of lettuce garnished with quartered hard-cooked eggs, tomato wedges and olives.
* If seedless grapes are used, omit the lemon juice from ingredients.
This Chicken Salad With Garnish recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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