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| Ginger Chicken Salad Supreme |
"This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!"
Ingredients :
- 2 cups cubed cooked chicken breast
- 3/4 cup seedless green grapes, halved
- 1/2 cup chopped celery
- 1/2 cup chopped pecans
- 1/4 cup minced fresh parsley
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3/4 teaspoon freshly grated ginger
- 1/8 teaspoon ground white pepper
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H20M |
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- Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.
Notes :
- Plain Greek yogurt can be substituted for the sour cream.
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