1 chicken deboned (rotisserie)
1/2 cups thinly sliced celery
1/2 cup dried cranberries
1/2 toasted almonds, sliced or slivered
1 cup sliced grapes, if desired
Chop chicken lightly in food processor or chop half with a knife and half with a food processor - very quick or you will end up with mush.
Fold in celery, cranberries and almonds
Whip the cream and then slowly blend in the mayo and pepper. Toss chicken mixture with dressing, a little at a time, use only enough to hold it together. Adjust seasoning... add salt if necessary.
Dressing - make and set aside
- 1/4 cup whipping cream, whipped softly
- 1/2 cup + 2 tablespoons mayonnaise
- 1/2 teaspoon coarse black pepper
To use as an appetizer - fill cream puffs, cherry tomatoes, or spread on crackers.
