Almond Grape Chicken Salad Recipe
By Janet Baker
Ingredients:
900g boneless skinless chicken -breasts; cooked
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1 cup green grapes; halved
1 1/4 cup toasted almonds
pepper and salt
Method:
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.