1 3/4 pounds cooked chicken breasts or a combination of white and dark chicken meat
1 1/2 cups thinly sliced celery
1/2 cup sun-dried cranberries (important)
1/2 cup toasted almonds
for the Dressing:
1/4 cup whipping cream, whipped softly
1/2 cup + 2 Tablespoons mayonnaise
1/2 teaspoon coarse black pepper
Chop chicken lightly in a food processor or chop half the meat with a knife and the other half in the food processor (donít over do it or youíll end up with a paste).
Fold in celery, cranberries and almonds.
Whip cream and slowly blend in the mayonnaise and coarse black pepper.
Toss the chicken mixture with the dressing using ONLY ENOUGH to moisten well.
Correct seasoning adding salt and pepper if desired.
Just scoop the portion size you want onto a little lettuce arranged neatly on a plate, garnish with a couple slices of tomato and serve with some bread.