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 <jbaker@cnmnet.com>
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