Description
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!
Ingredients
- 2 cups cubed cooked chicken breast
- ¾ cup seedless green grapes, halved
- ½ cup chopped celery
- ½ cup chopped pecans
- ¼ cup minced fresh parsley
- ½ cup mayonnaise
- ¼ cup sour cream
- ¾ teaspoon freshly grated ginger
- ⅛ teaspoon ground white pepper
Instructions
- Combine chicken
- grapes
- celery
- pecans
- and parsley in a bowl. Whisk mayonnaise
- sour cream
- ginger
- and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled
- 1 to 2 hours.
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 6