Thursday, February 5, 2009

Pecan Chicken Salad

2 cups cooked chopped chicken
3 oz seedless grapes, cut in half
3 oz pecan halves
1/3 cup diced celery
1/3 c. chopped fresh dill
1/2 cup light mayonnaise
1/4 c. light sour cream
1/4 tsp each salt and pepper

Mix the dill, mayo, sour cream, salt and pepper in a large bowl. Add the chicken, grapes, pecans, and celery and toss well. Cover and refrigerate 2 hours.

Serve on a bed of mixed lettuce greens, if desired.

3-4 servings

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