CHICKEN SALAD

by WENDY PARKER
(PINE CANYON, UTAH, USA)

2 WHOLE CHICKEN BREASTS
2 C. GRAPES (OPTIONAL)
1 C. CELERY
1 PKG. SLIVERED ALMONDS (browned in a fry pan)
1 tsp. PARSLEY
1/2 C. WHIPPING CREAM (whipped)
1 C. MAYONNAISE
SALT TO TASTE

MIX ALL INGREDIENTS AND SERVE ON CRACKERS, FLAT BREAD, OR CROISSANTS.