Thursday, August 14, 2008

Chicken & grape past salad


{recipe & pic from} BECKY HIGGINS

3 chicken breasts, cooked & cut into bite-sized pieces

16 oz. pasta shells, cooked

3 stalks celery, chopped

2 c. grapes, halved

1/2 c. slivered almonds, toasted

1 c. mayonnaise (maybe a touch more)

1 Tbsp. dill

1/2 tsp. salt

1/8 tsp. pepper

Mix all ingredients and chill. This makes a big batch (it will fill a large bowl), so it's perfect to share at a BBQ.

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