Chicken Salad with Toasted Pecans and Green Grapes
The presentation for this salad is a bit more attractive if you use cubed cooked chicken breast, and it tastes delicious when it's made with both dark and white meat.
INGREDIENTS | SERVES 4
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- ½ teaspoon champagne or white wine vinegar
- 1 teaspoon granulated sugar
- 1 small red onion, diced
- 8 bread and butter pickle slices, minced
- 2 cups cooked chicken, cubed or shredded
- 1 cup grape tomatoes
- 1 cup green seedless grapes
- 1 cup pecans, toasted and chopped
- 4 cups salad mix
Add the sour cream, mayonnaise, vinegar, sugar, onion, and pickles to a large bowl; stir to combine.
Fold in the chicken, tomatoes, grapes, and half of the pecans.
To serve, put 1 cup of salad greens on each of 4 plates.
Spoon equal amounts of the chicken salad over the tops of each plate of salad greens, and sprinkle the remaining pecans over the top of the chicken salad.
Toasting Pecans
To toast pecans, either dry-fry them for 5 minutes in a skillet over medium heat or bake them at 300 °F for 10 to 15 minutes in a single layer on a baking sheet. Either way, be sure to stir them often and only toast them until they just begin to turn brown. Watch the nuts closely because they go from toasted to burned within seconds, and they'll continue to roast after they've been removed from the heat.
