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Chicken Salad Crossant Recipe

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This recipe for Chicken Salad Crossant, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nan Smiley

Category:
Category:

Ingredients:  
Ingredients:  
10 chicken breast with bones and skin on (can use 2 Rotisserie Chicken, depending on size some measurements below can change)
1 small red onion
4 boiled eggs
1 1/2 to 2 cups of chopped pecans
1 1/2 to 2 cups purple seedless grapes
Lots of mayonnaise - I usually use 1 to 1 1/2 quarts
1/2 cup sour cream

Directions:
Directions:
Place chicken on a baking sheet, rub with olive oil, sprinkle with salt and pepper.
Bake at 350 for 45 minutes to 1 hour
Cool chicken; debone and shred.
Add salt and pepper to taste.
Add all other ingredients except mayonnaise & sour cream.
Note: Do not all all mayonnaise at one time; add a little at a time until you get to the creaminess that you want.
Add sour cream and stir

Note: It's best to make while chicken is warm. I make night before serving

Personal Notes:
Personal Notes:
This makes A LOT so you may want to half.

 

 

 

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