This recipe was given to me by my friend Eileen. I love Chicken Salad, but this is absolutely my favorite recipe. My kids love it too.
Whenever I make this recipe I think of my friend Eileen, who I have not seen in many years. I always laugh when I think of this story… she was Irish and she only made two recipes with garlic, this being one. She was telling me that the grocer never charges her for the garlic because it does not even register on the scale. I was dumbfounded… Check out my last name… garlic is a mainstay in my house. Eileen, I said “how can it not register on the scale. It is a head of garlic… it has some weight.” She replied… “Oh I don’t buy the whole head… I just buy one clove.” I burst out laughing… I had never heard or even thought of buying ONE single clove of garlic. Years later this recipe still brings fond memories of me picturing her at the register with one clove of garlic!
Cook the Chicken Breasts. I try to plan ahead and if I am grilling the night before I cook the chicken at the same time, place it in the refrigerator overnight and cut it into bite size pieces the next day.
In a large bowl, stir together the Herb Mayonnaise:
½ cup Mayo, 1 teaspoon dried dill, 1 small garlic clove, minced and ¼ cup sour cream
Add 2 Tablespoons fresh Parsley
Add the chicken
½ Cup Sliced Almonds and 1 Cup Seedless Green Grapes
Mix well. I usually like to let it sit in the refrigerator a few hours to let the flavors blend.
Over the years I have also doubled the ingredients for the Herb Mayonnaise as we like it a bit juicier!
I serve the Chicken salad with pita bread!
It is truly a great summer meal at home or on a picnic!
Enjoy and think of my friend Eileen when you buy your one or two cloves of garlic!