Fri Jun 03, 2011 4:07 pm
Chicken Salad for 50 People:
5 (4-5 lb) baked whole chickens
2 quarts chopped celery
1 lb sliced almonds, toasted
2 quarts mayonnaise
8 Tablespoons balsamic vinegar
2 quarts red seedless grapes, halved
Salt and pepper chickens and roast at 375F for about 1+1/2 - 2 hours or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer. Cool chickens and remove meat from the bones. Chop and chill.
Toast almonds in a heavy skillet. Stir and toss continuously until nicely browned. Combine chicken with remaining ingredients.
You can make this the day before by omitting the grapes and adding before serving.