Chicken Salad with Grapes and Pecans
Serving Size:Serves 4
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 lbs. skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
lettuce leaves (optional)
Serve on top of Artisan Baby Romaine or as a sandwich with multigrain bread or croissants.
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.