Exotic Chicken Salad

• 6 pounds Chicken (approx. 2 Whole Chickens)
• 1 whole Onion, Quartered
• 4 stalks Celery
• 4 Tablespoons Salt
• 2-2/3 cups Hellman's Mayonnaise
• 1 cup Half-and-Half
• 1/2 cups Cider Vinegar
• 3 Tablespoons Grated Onion
• 1/2 teaspoons Freshly Grated Black Pepper
• 7 cups Seedless Red Grapes, Halved
• 4 cups Thinly Sliced Celery
• 2 cups Slivered Almonds

1. In a large dutch oven, place chickens, 1 onion, quartered, 4 stalks celery, 4 tablespoons of salt and hot water to cover chicken. Over high heat, bring to a boil. Reduce heat to low. Cover and simmer whole chickens until fork-tender. This will take 1 - 1 1/2 hours. Remove chickens from broth and allow to cool. Remove meat from bones in large pieces. Discard skin and bones. (Note: Preserve broth for another use).
2. Approximately 3 hours before serving, prepare dressing in medium bowl by stirring together mayonnaise, vinegar, and half & half. Add grated onion and ground pepper and stir to combine. Add remaining ingredients to chicken and pour mayonnaise mixture over chicken and combine well. Chill thoroughly.
3. To serve, line serving bowl with lettuce greens and pour salad onto greens just before serving.

chicken, onion, stalks celery, salt, mayonnaise, vinegar, onion, freshly grated black pepper, red grapes, celery

Taken from tastykitchen.com/recipes/salads/exotic-chicken-salad/ (may not work)