Chicken Salad Deluxe

• 1 1/2 cups buttermilk dressing (prepared)
• 1/2 cup mayonnaise
• 3 tablespoons half-and-half
• 1 3/4 teaspoons beau monde seasoning
• salt and pepper
• 1 1/2 lbs chicken breasts (skinless or bonless)
• 1 small onion (sliced)
• 1 celery rib (chopped)
• 1 carrot (chopped)
• 10 ounces shell macaroni
• 3 cups celery (diced)
• 2 1/2 cups green grapes (cut lengthwise into halves)
• 12 ounces slivered almonds (reserve 2 T. for garnish)
• 2 (2 1/4 ounce) cans water chestnuts (sliced or drained)
• 1 medium onion (chopped)
• lettuce leaf (optional)
• parsley (optional)
• star fruit (sliced optional)
• cantaloupe, slices (optional)

1. Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
2. Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
3. Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
4. Cook shells until al dente', drain, cover and refrigerate until chilled.
5. Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
6. Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.

buttermilk dressing, mayonnaise, salt, chicken breasts, onion, celery, carrot, shell macaroni, celery, green grapes, almonds, water chestnuts, onion, lettuce leaf, parsley, cantaloupe

Taken from www.food.com/recipe/chicken-salad-deluxe-380859 (may not work)