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2012-04-26 digital edition

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2012-04-26 / General Stories

From the Chef’s Corner

Chicken Salad with Grapes and Pecans
by Chef Deedle

Most Southerners have a favorite Chicken Salad in their recipe collection. If you’re an enthusiast like my wife, then you’ll love this scrumptious recipe.

Chicken Salad with Grapes and Pecans

1/2 cup light or regular mayonnaise
1/2 cup light or regular sour cream
1 tbsp. fresh lemon juice
Salt and pepper to taste
1 deli-chicken, cut-up into bite size pieces
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
Lettuce leaves






Stir together ½ 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 toasted pecans just before serving. Serve in stemware lined with lettuce leaves, if desired.

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