A luncheon salad that's ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. —Julie Sterchi, Jackson, Missouri
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups shredded rotisserie chicken
- 1-1/4 cups seedless red grapes, halved
- 1/2 cup chopped pecans
- 1/2 cup chopped celery
- 1/4 cup chopped sweet onion, optional
- Romaine leaves
- In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. Serve on romaine. Yield: 8 servings.
Originally published as Chunky Chicken Salad with Grapes and Pecans in Taste of Home June/July 2012, p79
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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