Almond Grape Chicken Salad
- 2 lb Boneless skinless chicken
- -breasts; cooked
- 1 c Mayonnaise or salad dressing
- 1/2 c Sour cream
- 1 c Green grapes; halved
- 1 1/4 c Toasted almonds
- White pepper
- Salt
Cut cooked chicken breast meat into 1/2 inch cubes and set aside. Blend
mayo and sour cream in a bowl. Season with salt and pepper as needed.
Add cubed chicken meat, grapes and almonds and mix lightly, coating
chicken. Stir gently until blended. Refrigerate 1 hour. Can serve with
lettuce instead of bread.
If the salad is too dry, add more mayo.
Recipe By : Janet Baker
Posted to MC-Recipe Digest V1 #285
Date: Fri, 08 Nov 96 10:54:23 -0500
From: Janet Baker
mayo and sour cream in a bowl. Season with salt and pepper as needed.
Add cubed chicken meat, grapes and almonds and mix lightly, coating
chicken. Stir gently until blended. Refrigerate 1 hour. Can serve with
lettuce instead of bread.
If the salad is too dry, add more mayo.
Recipe By : Janet Baker
Posted to MC-Recipe Digest V1 #285
Date: Fri, 08 Nov 96 10:54:23 -0500
From: Janet Baker
