Jackie

Could I have the recipe to your Chicken Salad?  That stuff was AWESOME!!  Thanks!  Love ya!

Amen!!!!  Even Glenn liked it.  I couldn't eaten more but I wanted to share with the rest.

It was so good to see you and Tim and family yesterday.  I love you.

Take care and God bless.

Brenda A

I'm glad Glenn liked it.  I left you a PM...as I told Randall, it is by memory/thought, not by recipe for I just throw it all together when I make it. 

You've got a PM...and it is all by site, not by recipe.  I did the best I could do. 

Excuse me.......I checked back to see if you had posted that recipe and here I find you sent it by PM.  Now you are not playing fair!!!  Come on and spill the beans!!
I sure am enjoying my ladybug purse.  I think of you everytime I see it.
Enjoy your Sonday!!

All right...I don't use a recipe...so, I am going to do the best I can telling you how to make the chicken salad.
Chicken Salad
3-4 Large Boneless Skinless Chicken Breast
2 Medium Onions (for Stewing the chicken)
2 Tbsp. Butter (for Stewing the chicken)
2 Stalks on Fresh Celery, Diced
2 Cups of Red Grapes, cut in half
3/4 Cups of Toasted Almonds
2 - 3 Cups of Mayonnaise (use your favorite Mayo)
1/2 Lemon (juice)
3 Dashes of Garlic Powder
1 Tsp. Black Pepper
Salt to Taste

Stew 3-4 large boneless skinless chicken breast in water, chopped onion, 2 Tbsp. butter and Salt/Pepper to taste.
After the chicken has cooked, pull the chicken from the broth and let it cool completely.
Shred the chicken into a large bowl.  Toast Almonds on 400* F for 5-7 minutes (depending on your oven) and allow to cool completely.  Add almonds, cut grapes, diced celery, mayo.  Squeeze 1/2 of a lemon juice into the salad mixture. 
Add Garlic Powder, Pepper and Salt.  Mix well. 

Variations:  You may use a Rotisserie Chicken in place of stewing a chicken which is very YUMMY too!   Other nuts may also be used...almonds are my favorite.  =)