Chicken Salad

By june

Ingredients

• 12 oz cooked chicken breast, skin removed
• 1/4 cup pecan halves
• 1/3 cup diced celery
• 1/3 cup chopped fresh dill
• 1/4 cup sour cream
• 3 tbsp mayonnaise
• 1/4 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

Shred chicken into bite-sized pieces and place into a large bowl. Add pecans, celery, and chopped dill. Toss well. In a separate bowl, mix sour cream and mayonnaise. Toss into chicken salad. Season with salt and pepper. Cover and refrigerate for 2 hours.