This chicken salad is one of our summer sandwiches we serve our guests. It is light, easy and delicious. They always ask for more!
- 2 lb. skinned and boned chicken breasts
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon lemon juice
- 3 cups red and white seedless grapes, halved
- 1 cup pecans, toasted and chopped
Clean chicken breasts and boil in a medium pot for 45 min. Remove from water and allow to cool. Alternatively, use the chicken breasts from a store-bought rotisserie chicken.
Cut cooked chicken breasts into small chunks and put into a large bowl. Add all remaining ingredients and mix well.
Prep time: 15 min.
Cook time: 1 hour (15 min if using pre-cooked chicken).
Serves: 8.
Notes
Source: Traci Tabyanan.
