Arrrgh!!!

Last week, when our exercise group met for our annual pot luck brunch, one of the ladies brought chicken salad to share. Normally chicken salad doesn't do anything for me. I'll eat it, but it's usually not at the top of my wish list.

This salad was incredible. It's probably a good thing I didn't know what was it it, or I might not have tried it. I thought it was so good, that I asked her if she would mind if I made it for the Red Hat Ladies luncheon tomorrow. I also asked her if I could share the recipe with you. She gave me her blessing on both counts.

J's Chicken Salad

Simmer 4 half or 2 whole chicken breasts in a small amount of water, seasoned with garlic. (J said that usually she uses cloves of garlic, but when she doesn't have cloves at hand, she'll use a little powdered garlic or garlic salt.)
When cooked through, cool and cut into small pieces.

To the chicken, add:
1 cup celery, cut fine
1 cup red grapes, cut in half
1 cup dried cranberries
1 cup slivered almonds
1/2 cup fresh dill, cut fine
Salt and Pepper to taste

Mix 1 cup of sour cream and 1 cup of mayonnaise together and add to the chicken mixture. Refrigerate overnight.

J said that the measurements are not written in stone. Some days she adds more of one ingredient and a little less of another, and it still turns out fine.

Dear Husband helped me make this tonight, and his burning question was...."Do I cut the grapes in half vertically or horizontally?"