southern lady may/june 2010
SOUTHERN PECAN CHICKEN SALAD ~ 12 servings
8 cups chopped cooked chicken
2 cups halved red seedless grapes
1 ¼ cups toasted chopped pecans
½ cup chopped green onion
10 slices bacon, cooked, crumbled
1 ½ cups mayonnaise
1 cup sour cream
2 T Dijon mustard
1 T chopped fresh thyme
1 ¼ tsp salt
1 tsp ground black pepper
In large bowl, combine chicken grapes, pecans, green onion, bacon.
In separate bowl, combine mayo , sour cream, mustard, thyme, salt and pepper. Combine mayo mixture with chicken mixture. Cover and refrigerate until ready to serve.
May serve on croissants