Chicken Salad

This popular lunch special at the Vintage Restaurant was cooked up by one of our chefs. It's a perfect light meal on a hot summer day. 

Ingredients:
4 6-ounce chicken breasts
20 red seedless grapes
3 stalks of celery, diced
2 cups mayonnaise
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon granulated garlic
1/4 red onion, diced
8 teaspoons slice toasted almonds

Bake chicken breasts at 350 degrees for 20 minutes in a conventional oven. Allow to cool. Cube cooled chicken into 1-inch pieces. Cut grapes in half; dice celery and onions. Combine all ingredients into a large bowl and mix together. Place chicken salad into refrigerator for a couple of hours or until cold.

Top with sliced toasted almonds and serve with toasted baguette or sliced bread.

Serves 6-8.

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