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Chicken Salad with Grapes and Pecans

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 4


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 lbs. skinned and boned chicken breasts, cooked and chopped

3 cups red and white seedless grapes, halved

1 cup chopped pecans, toasted

lettuce leaves (optional)

Adapted From:

Serve on top of Romaine or as a sandwich with multigrain bread or croissants.

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.