This recipe for CHICKEN SALAD, by Joy Burgess, is from The Cousins' Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 boneless chicken breasts, boiled and chopped into bite-size pieces 2 cups seeded Tokay grapes 1 cup chopped pecans 1 cup diced celery 1 Granny Smith apple, diced 3/4 cup mayonnaise 3/4 cup sour cream
Combine all ingredients. Chill. You may serve on a bed of lettuce leaves or on croissants.
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