Spring

CHICKEN SALAD WITH GRAPES & PECANS

July  1, 2014
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
Ingredients
  • 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)
In This Recipe
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 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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