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

Croissants

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