CHICKEN SALAD WITH GRAPES AND PECANS

By stepjo7269

Southern Living magazine, August 2006 p. 164,
By: Linda Banning from Decatur, Alabama

Ingredients

• Directions:
• 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 pounds skinned and boned chicken breasts, cooked and chopped
• 3 cups red and white seedless grapes, halved
• 1 cup chopped pecans, toasted
• 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.
• 2 . Cover and chill at least 1 hour. Stir in pecans just before serving.

Details

Servings 4

Preparation

Step 1

Serve in stemware lined with lettuce leaves, if desired.