Chicken Salad With Grapes and Pecans |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Serve this fruity, nutty chicken salad with assorted crackers and grapes for a filling lunch or a delicious brunch. The recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama. 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.
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