Chicken Salad For Fifty People

1. 1

   Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer.

2. 2

   Cool chickens and remove meat from the bones. Chop and chill.

3. 3

   Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned.

4. 4

   Combine chicken with remaining ingredients.

5. 5

   You can make this the day before by omitting the grapes and adding before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.