Chicken Salad Deluxe

• 1 1/4 c. prepared buttermilk salad dressing
• 1/2 c. mayonnaise
• 3 Tbsp. half and half
• 1 3/4 tsp. Beau Monde seasoning
• 1 tsp. salt
• 1/2 tsp. pepper
• 5 whole chicken breasts (about 2 lb., boneless and skinless), cubed (after cooking)
• 10 oz. uncooked 100% semolina medium shell macaroni (any small design shell), cooked, rinsed, drained and cooled
• 1 tsp. curry powder (optional)
• 3 c. diced celery
• 2 1/2 c. seedless green or red flame grapes, cut lengthwise into halves
• 1 (12 oz.) pkg. slivered almonds (reserve 1 Tbsp. for garnish)
• 2 (2.25 oz. each) cans sliced water chestnuts, drained
• 1/2 c. chopped onion
• lettuce leaves
• parsley (optional)
• cantaloupe slices

1. Combine salad dressing, mayonnaise, half and half, seasoning, salt and pepper in a small bowl.
2. Blend well.
3. Cover and refrigerate overnight to blend flavors.

buttermilk salad dressing, mayonnaise, salt, pepper, chicken breasts, shell macaroni, curry powder, celery, seedless green, slivered almonds, water chestnuts, onion, lettuce leaves, parsley, cantaloupe

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162052 (may not work)