By Jen Smallwood
July 1, 2014
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Author Notes: Source: my recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama.Jen Smallwood

Serves: 4 servings

  • 1/2 cup Light or Regular Mayonnaise
  • 1/2 cup Light or Regular Sour Cream
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon freshly Ground Pepper
  • 2 pounds Skinned & boned Chicken Breasts, cooked & chopped
  • 1-2 Ribs Celery, chopped
  • 2-3 cups Red & White Seedless Grapes, halved
  • 1 cup Chopped Pecans, toasted or Walnuts
  • Lettuce Leaves (optional)
  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 nuts just before serving. Serve in stemware lined with lettuce leaves, if desired.
  2. Serve this fruity, nutty chicken salad with assorted crackers and grapes for a filling lunch or a delicious brunch.

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