I first must say...this is not an original recipe...I got it from my mom, who got it from who knows where...but it is sooooo good and I must pass it on!
For real...sooooooo good. I wanna bathe in it.
Okay, let's get started!
You'll need this:
And, take that can of chicken and multiply it by two. You can also add in celery and onion, which the recipe calls for...but my kids will only eat this if there is no celery and onion in it.
Well, 'cept for my oldest. He won't eat anything that's not breaded and deep fried and that doesn't contain the words "chicken" and "fingers" in it's name. Weirdo.
Okay...so, first, I want you to toast your almonds. And that thar is a demand!
Untoasted, plain old almonds are...meh:
But, when you toast them...mmmmm...delish! I did mine at 350 for about 7 min...but, I like mine just a tad on the overtoasted side. So, adjust time for your own nutty preferences! ;)
While your almonds are getting all toasty (don't forget to set a timer...nothing worse than burnt nuts...), start cutting up some grapes...these were some wonkin' grapes, so I quartered them:
Total amount of grapes is about 3/4c.-1c., depending on your taste.
Next, heaven. Pure, unadulterated, basil heaven. Fresh. Fragrant. Fabulous!! Honestly...I'm not sure there's anything that smells better than basil.
Except a newborn.
Here's how I julienne...stack 'em:
And, voila! Perfectly julienned strips of ridiculously fragrant basil.
I *heart* basil.
Now, dump the chicken, grapes, cooled nuts, and basil (and celery and onions, if your little heart so desires) in a bowl...but, completely forget to take a photo of it 'cuz you're a nincompoop.
Add in the mayo and/or Miracle Whip--I'm a Whip girl...but, the recipe called for mayo...so I did a little of both!
Here's where it gets tricky...well, not tricky really, but "touchy"...the mayo/Miracle Whip amount rests entirely on your shoulders. I can't even begin to tell you how much I used.
You start with a small amount, and add small amounts, until it is the "wetness" you prefer! I'll tell you this: I started with 1 heaping soup spoon full of each...and added little bits until it was the poifect consistency!
Then, take little dollar buns (which were left out of the "You'll need this" photo by some incompetent food blogger wannabe), slice them, and stuff 'em full!
This is the most flavorful, amazing chicken salad.
And I don't lie.
Stuff a whole bunch of dollar buns, then pack up and head to the back 80 (or, in our case, our backyard) with your family for an impromptu picnic.
Basil Chicken Salad
2 cans cooked chicken (or, a coupla cups), drained
3/4-1 c. slivered, toasted almonds
3/4-1 c. red grapes, halved or quartered
1/4 c. basil (or more, if you live for basil like I do)
Mayo/Miracle Whip or both...to taste
Celery and onions optional (you know, if your family isn't picky like mine)
~2 dozen dollar buns
Toast almonds in 350 degree preheated oven for 5-7 minutes...watch closely, 'cuz once they start browning, they go quick! Mix all ingredients together, well...all ingredients 'cept for the buns (like, duh!). Remember to start small with the mayo/MW...you can always add more, but you can't take it away! Stuff dollar buns with chicken salad...and thank me in the morning.