Chicken Pasta Salad

Earlier this summer, Kendall and I received the blessing of a very special lunch with a distant cousin, Ed, who is 93 and sets a table like this:

The meal included this delicious chicken pasta salad.

In my thank you note, I asked if Ed would share the recipe, and he very kindly did, and I'm so very glad, because this salad is delish!

When I made it, I was far too busy to take photos (next time, sorry), so this is the quick-and-dirty version.

Ingredients:

2 cups cut-up, cooked chicken thighs (I boiled mine.)

2 cups celery, chopped small

1 whole bunch green onions, chopped small

3/4 red grapes, halved

1 11 oz. can Mandarin oranges

2 tablespoons green pepper, chopped small

2 tablespoons pimiento

1/2 cup slivered almonds

 2 cups Creamette rings

Dressing:

1/2 cup sugar (artificial sugar works, too)

3/4 cup mayo

1/4 cup cream

1 tablespoon prepared mustard

Go easy on the mayo, according to Ed; start with 1/2 cup and add more, if needed.

I doubled this recipe for a dinner with 20 of us, and it was way too much, even though everyone raved about it. It completely filled my huge, gold-colored Tupperware bowl.