Chicken Salad With Grapes and Pecans
Prep: 20 min., Chill: 1 hr. "This recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama," says reader Linda Banning. Serve it with assorted crackers and grapes for a filling lunch or a delicious brunch contribution.
| Servings:Makes 4 servings | Prep Time:20 minutes | Cook Time:1 hour |
Ingredients
- 1/2 cup light or regular mayonnaise
- 1/2 cup light or regular sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds skinned and boned chicken breasts, cooked and chopped
- 3 cups red and white seedless grapes, halved
- 1 cup chopped pecans, toasted
- Lettuce leaves (optional)
directions
1. Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans just before serving. Serve in stemware lined with lettuce leaves, if desired.
