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 |