"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Springtime Chicken Salad, by Betty Cooke, is from 'Cooking With Harmony' 2nd Edition,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Whole chicken plus 1 double or 2 half chicken breasts 2 cups chopped celery 2 cups red grapes cut in half 1 1/4-1/2 cups pecan halves 1/2 cup sour cream 1/2 cup mayo (mixed with sour cream) salt and pepper to taste
Chop chicken and combine with remaining ingredients. Let set for several hours before serving or over night.
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