Chicken Salad with Grapes and Pecans Recipe
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.
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)
Stir together mayonnaise, sour cream, lemon juice, salt, and pepper 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. Makes 4 servings.
Peter Jung provided this recipe.
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My sister, Wynne Roos, made this comment on the recipe: I've made a similar recipe with Craisins and pecans. A dash of poultry seasoning enhances the flavor. I haven't tried adding lemon juice and sour cream. Bet that's good.
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