| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Salads | 1 | Servings | |
INGREDIENTS
| 2 | lb | Boneless skinless chicken breasts; cooked |
| 1 | c | Mayonnaise or salad dressing |
| 1/2 | c | Sour cream |
| 1 | c | Green grapes; halved |
| 1 1/4 | c | Toasted almonds |
| White pepper | ||
| Salt |
INSTRUCTIONS
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 <[email protected]>
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