1¼ cups Hidden Valley® Buttermilk Salad Dressing
1/2 cup Hellmann's® mayonnaise
3 tbsp half and half
1 3/4 tsp. Beau Monde® seasoning
1 tsp. salt
1/2 tsp. white pepper
5 whole chicken breasts, skinned, cooked and cubed
1 10oz pkg. uncooked medium shell macaroni, cooked, rinsed, drained and cooled
3 cups diced celery
2½ cups seedless green grapes cut lengthwise into halves
1 12oz pkg. Diamond® slivered almonds, reserve 1 tbsp for garnish
2 cans Reese® sliced water chestnuts, drained
1/2 cup chopped onion
Lettuce leaves
Combine salad dressing, mayonnaise, half and half, seasoning, salt and pepper in small bowl; blend well. Cover and refrigerate overnight to blend flavors.
Combine chicken, shells, celery, grapes, remaining almonds, water chestnuts, and onion in large bowl. Pour dressing over salad; toss gently to coat.
Serve on lettuce leaves and garnish with reserved almonds.
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