Chicken Salad For Fifty People - cooking recipe

Ingredients

5 (4 -5 lb) baked whole chickens
2 quarts chopped celery
1 lb sliced almonds, toasted
2 quarts mayonnaise
8 tablespoons balsamic vinegar
2 quarts red seedless grapes, halved

Preparation

Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer.
Cool chickens and remove meat from the bones. Chop and chill.
Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned.
Combine chicken with remaining ingredients.
You can make this the day before by omitting the grapes and adding before serving.