Chicken Salad

2 chicken breasts, skinned
1 tbsp. chopped parsley
30 seedless green grapes, halved
1 c. mayonnaise
2 tbsp. lemon or lime juice
2 stalks celery, tops
1 tbsp. lemon juice
30 pecan halves, chopped coarsely
1/4 c. table cream
1 c. chopped celery

Put chicken, celery tops, parsley and 1 tablespoon lemon juice into a heavy pot.   Cover with water and cook, covered, over medium heat until chicken is done.   Remove chicken from water and allow to cool enough to remove from the bone and cube.

Add grape halves, pecans and choped celery.

Combine mayonnaise, cream and 2 tablespoons lemon juice.  Stir until smooth and toss into chicken mixsture.  Chill about 1 hour before serving.

Serve plain or make into sandwiches or use to stuff tomatoes or peeled avocado halves.

Conserve the cooking liquid for cooking rice or noodles or for adding to soup.

Brenda Camp