|
|
|
|
| Category |
|
Breakfast - Brunch
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 tsp. Dijon mustard
|
| |
1/2 cup light sour cream
|
| |
1/4 cup light mayo
|
| |
1/2 Tbs lemon juice
|
| |
2 - 12.5oz. Can chicken, drained & shredded
|
| |
3/4 cup celery, finely chopped
|
| |
1 cup seedless grapes, chopped
|
| |
Salt & pepper to taste
|
| |
1/4 cups pecans, finely chopped
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
In lg. Bowl combine mustard, sour cream, mayo and lemon
juice.
|
|
|
|
Add chicken, celery and grapes.
|
|
|
|
Season with salt & pepper. Cover & chill at least 1 hour.
|
|
|
|
When ready to serve, fold in pecans.
|
|
|
|
Originally Submitted
11/23/2016
|
|
|
|
0 Out of 5 from
0 reviews
You can add this 2016 Chicken Salad recipe to your own private DesktopCookbook.
|
