Chicken Salad

Servings: 8 servings



In a small bowl combine mayo, sour cream, mustard, vinegar, orange juice salt and pepper. Stir well to mix together. Cover and refrigerate until ready to use. In a large bowl toss together chicken, celery, apple, cranberries, onions, pecans and parsley. Add dressing and mix well. Cover and chill at least two hours.