PECAN - GRAPE CHICKEN SALAD
1 lb. boneless skinless chicken breast, grilled or broiled
1 can chicken broth
1 chicken bouillon cube
2 cloves garlic, minced
1 teaspoon fresh parsley, minced
1 1/2 c. sour cream1
1/2 c. mayonnaise
2 stalks celery, diced
1 lb. seedless green grapes
1 1/2 c. pecan halves
1 c. chopped dill
3/4 tsp. salt
3/4 tsp. black pepper
2 bunches salad greens
Dill sprigs, optional garnish
Boil the chicken in the bouillon and garlic. Cube or shred the chicken (leftover chicken may also be used). In a large bowl mix sour cream, mayonnaise, diced celery. Stir in chicken, celery, grapes, pecans, dill, salt and pepper, to taste.
Cover and refrigerate for at least 2 hours to blend flavors.
Serve chicken salad on a bed of greens; garnish with dill sprigs. Serve with fresh fruit and/or croissants.
Cooks Note: For extra texture and nutrition, sprinkle with roasted sunflower seeds, toasted sesame seeds or fresh alfalfa sprouts just before serving.
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