Chicken Salad for a Crowd

Yesterday I went grocery shopping with some friends.  I know, grocery shopping with friends isn't typical, but when you get a chance to hang out with special friends, you jump at the chance.  One of them bought some chicken salad and it reminded me of this recipe.  Chicken salad is a summer food to me.  I guess because you eat it cold. This recipe makes a lot so it's a great recipe if you're expecting a crowd or simply want to share it with others.  I have made it for wedding and baby showers and it was a hit!  You could cut the recipe in half for a good amount for your family.  Now, I'm off to sample it!

 Chicken Salad

For the dressing:

1 tablespoon granulated sugar
1 teaspoon plain Gluten Free flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon mustard
2 1/2 tablespoons white vinegar
3 tablespoons water
1 egg, lightly beaten
2/3 cup mayonnaise

To make the dressing: In a bowl, mix sugar, flour, salt, pepper and mustard. Set aside. In a small saucepan, bring vinegar and water to boil. Remove saucepan from heat and add the egg to the boiled mixture, stirring constantly, until it is warm to the touch.  Add the dry mixture to the wet ingredients, whisking constantly to combine for2 to 3 minutes.  Set aside to cool.  Mix mayonnaise with boiled dressing.  Set aside to thicken.

For the chicken salad:

4 1/2 cups diced cooked chicken breast  (I used my handy little chopper for this.)
2/3 cup diced celery
dressing mixture
1/4 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Add sliced grapes or almonds, if desired

To make chicken salad: Combine chicken, celery, dressing and sour cream. Add salt and pepper.  Mix well.

Hint:  Make it the night before so the flavors can blend.