Author Notes
Source: my recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama. —Jen S
Ingredients
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1/2 cup
Light or Regular Mayonnaise
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1/2 cup
Light or Regular Sour Cream
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1 tablespoon
Fresh Lemon Juice
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1 teaspoon
Sea Salt
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1/2 teaspoon
freshly Ground Pepper
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2 pounds
Skinned & boned Chicken Breasts, cooked & chopped
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1-2
Ribs Celery, chopped
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2-3 cups
Red & White Seedless Grapes, halved
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1 cup
Chopped Pecans, toasted or Walnuts
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Lettuce Leaves (optional)
Directions
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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.
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Serve this fruity, nutty chicken salad with assorted crackers and grapes for a filling lunch or a delicious brunch.
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