Recipe By : Janet Baker
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Salads
Amount Measure Ingredient -- Preparation Method
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2 pounds boneless skinless chicken breasts -- cooked
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1 cup green grapes -- halved
1 1/4 cups toasted almonds
White pepper
salt
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.
