Chicken Salad

There are a lot of bad chicken salad recipes out there. This, however, is NOT one of them. And don't let the curry powder drive you away; a good friend of mine who doesn't like curry liked this recipe. My favorite store-bought curry powder is McCormick Gourmet Collection Curry Powder.

This recipe comes from my maternal grandmother, Mary Helen Turpin of Bastrop, LA.

Servings: 6 to 8

5 c. cooked chicken chopped fine
(about 1.75 lbs boneless skinless chicken breast)
2 tsp. grated onion (I grate it with a cheese grater)
1 c. minced celery
1/4 c. capers
1/4 c. heavy cream (or half & half)
2/3 c. mayonnaise (light mayo optional)
1 tsp. salt
1/8 tsp. white pepper
1/2 tsp. curry powder (yellow, not red)
1 Tbsp. tarragon vinegar
1/2 c. toasted silvered almonds
(Optional) 4 hard boiled eggs, chopped

Instructions: Mix it good.

If you're not serving this immediately, you can combine all except almonds and eggs in a large bowl and refrigerate overnight. Then add almonds and eggs right before serving.