Chicken Salad and Chex Mix

I’ve made a number of chicken salad recipes.  This K-N-D Chicken you see under the meatballs is super good and a go-to of mine, but I also love love love the sweetness of grapes in a chicken salad, so I really enjoy the recipe below because of that.  The original recipe calls for fresh parsley and whipping cream.  I would highly suggest using both of those ingredients in the recipe but they are optional.  Nine times out of ten I make my chicken salad on a whim and don’t have fresh parsley or whipping cream in my house, so I skip the cream and use dried parsley, still really tasty but those two ingredients bring the chicken salad to a new level!

Becky’s Chicken Salad

2 1/2 cups diced and chilled cooked chicken

1 cup chopped celery

1 cup sliced, seedless grapes (I use purple)

1/2 cup sliced almonds

2 T chopped fresh parsley (1 T dried parsley may be substituted)

1 tsp salt

1 cup mayonnaise

1/4 cup heavy whipping cream, optional, see above

In a medium bowl, whip cream to soft peaks, if using.

Combine all the remaining ingredients together.  Stir in the whipped cream.  Chill and serve.

Recipe from Allrecipes.com

This chex mix recipe was discovered by my good friend over at favoritefamilyfoods.  This recipe can be changed many different ways by adding pretty much any snacky ingredient you have in the house.  My absolute favorite addition in this mix is oyster crackers.  Something about them make them mmmmm…so good!  Below is my version of the recipe.

Chex Mix

5 cups corn chex cereal (rice, wheat, life cereal, etc.)
2 cups pretzels (if they are the sticks I break them in half)
2 cups oyster crackers
3/4 cup butter or margarine
3/4 cup brown sugar
In a large bowl combine all ingredients except butter/margarine and brown sugar.  In a sauce pan over low heat, melt butter.  Add brown sugar.  Cook and stir until dissolved.  Bring to a boil and boil for 2 minutes, stirring constantly.  Pour over cereal mixture and stir to coat.  Divide mixture in half and pour onto 2 cookie sheets. Bake at 325 degrees for 8 minutes; stir and rotate cookie sheets, then bake for 8 more minutes. Spread on a paper bag or wax paper to cool.

Recipe adopted from favoritefamilyfoods