Joyce’s Chicken Salad

Source: Joyce Straub (Tallahassee’s “Thymes Remembered”?)

Ingredients

• 10 Chicken Breasts, Boned And Skinned
• 1 teaspoon Rosemary, Crushed
• 1 teaspoon Thyme
• 1 teaspoon Salt
• ¼ teaspoon Pepper
• 2 packages Italian Salad Dressing Mix
• 1 cup Bacon, Cooked And Crumbled
• About ½-¾ Lb
• ¼ cup Slivered Almonds
• 1⅓ cups Green Grapes, Halved
• 3 Mayo
• 2 teaspoons Mustard
• Lettuce Or Cantaloupes

Method

Cook chicken. Prepare Italian dressing according to pkg. and pour into 3 quart shallow dish. Place hot chicken in dressing and marinate for 3 hours. Remove and cube.

Discard dressing reserving 2 tbsp. Toss with chicken.

Combine chicken, bacon, almonds and grapes.

Stir mayo, mustard and add to salad, one tbsp at a time until holds together.

Serve over lettuce or in cantaloupe.

Notes

Joyce omits mayo, bacon and mustard.