8 boneless skinless chicken breast halves (about 2 pounds), cooked and cubed
2 cups seedless red grapes, halved
2 cups salted cashews halves
2 celery ribs, sliced
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon tarragon or white wine vinegar
Lettuce leaves, optional
Instructions
In a large bowl, combine the first four ingredients; set aside. In a small bowl, combine mayonnaise, sour cream and vinegar; mix well. Pour over chicken mixture; toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
Originally Submitted
2/2/2017
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You can add this Flock of Geese Chicken Salad recipe to your own private DesktopCookbook.
