Chicken Salad Deluxe - cooking recipe

Ingredients

1 1/2 cups buttermilk dressing (prepared)
1/2 cup mayonnaise
3 tablespoons half-and-half
1 3/4 teaspoons beau monde seasoning
salt and pepper
1 1/2 lbs chicken breasts (skinless or bonless)
1 small onion (sliced)
1 celery rib (chopped)
1 carrot (chopped)
10 ounces shell macaroni
3 cups celery (diced)
2 1/2 cups green grapes (cut lengthwise into halves)
12 ounces slivered almonds (reserve 2 T. for garnish)
2 (2 1/4 ounce) cans water chestnuts (sliced or drained)
1 medium onion (chopped)
lettuce leaf (optional)
parsley (optional)
star fruit (sliced optional)
cantaloupe, slices (optional)

Preparation

Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2\" pieces.
Cook shells until al dente', drain, cover and refrigerate until chilled.
Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.