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Colette & Cassi's Country Kitchen!

Creamy Chicken Salad

1/2 cup whipping cream
1/2 cup smoked almonds
4 skinless, boneless chicken breast halves, grilled (see note)
1/2 cup mayonnaise
1 tablespoon minced fresh tarragon (or a pinch dried)
1/2 to 1 cup green grapes, halved (optional)
1/2 cup finely chopped celery (optional)
salt and pepper to taste

Whip cream to soft peaks. Chop almonds by hand or in food processor. Remove chicken from bones and chop finely or shred, as desired. In a large bowl combine the cream, almonds, chicken, mayonnaise, tarragon, grapes, celery, salt and pepper. Mix well and serve on a bed of lettuce or toasted bread.

Yield: 8 servings.
Note: May substitute 2 10-ounce cans breast of chicken