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Chicken Salad With Grapes and Pecans

Serve this fruity, nutty chicken salad with assorted crackers and grapes for a filling lunch or a delicious brunch.  The recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama. 

Southern Living AUGUST 2006

  • Yield: Makes 4 servings
  • Cook time:1 Hour
  • Prep time:20 Minutes

Ingredients

  • 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)

Preparation

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 pecans just before serving. Serve in stemware lined with lettuce leaves, if desired.

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