Here's my second chicken salad - with toasted almonds and red grapes. My first was a curry, chutney, and raisin chicken salad.
I served this on iceberg lettuce with pineapple chunks. Loved the crunch of the lettuce, the sweet fruitiness of the pineapple and grapes, and the flavors in the salad itself. Very nice and light.
My mise en place: 2 cups chicken, cooked and chopped 1 stalk celery, chopped 1/4 cup almonds, toasted and chopped 1 TB sugar 2 TB Tamari soy 1/2 cup mayo red seedless whole grapes
Mr. Hawthorne complained about the texture of the last chicken salad I made. He said it was "too chunky." Hopefully, the texture of this salad will be suitable to his palate.
I love the red grapes in this. They lighten everything up. And I keep my grapes whole. If you slice them, you'll end up with a watery chicken salad.