I just pulled this recipe card out to make this, not having made it in several years. This recipe was given me by a dear teacher friend in the late 1970s. Supposedly, this was from the trendy recipe The American Cafe, which opened in Georgetown in 1977. There were several other locations that opened in the years following, including one nearby in Columbia, MD. That restaurant group has been closed for decades now. My favorite way to serve this is on croissants on a bed of spring greens. It really is my favorite chicken salad. I've subbed other fruit for the grapes, including dried cranberries which I particularly like.
Chicken Salad Veronique
Ingredients:
3 c. Cubed cooked chicken breast
1 c. green grapes halved
½ c. toasted slivered almonds
½ c. chopped celery
3 Tbl. chopped onion
½ tsp. Celery salt
⅓ c. mayonnaise
⅓ c. lemon yogurt
1 Tbl. dry white wine
½ tsp. Prepared mustard
Mix chicken, grapes, onion, almonds, celery, and celery salt.
Mix remaining ingredients in small bowl. Fold into chicken. Refrigerate.
