Flock of Geese Chicken Salad

– Come and Dine

with Delphine Manley –

 

 

Flock of Geese Chicken Salad

8 boneless skinless chicken breast halves (about 2 pounds), cooked and cubed

2 cups seedless red grapes, halved

2 cups salted cashew halves

2 celery ribs, sliced

¾ cup mayonnaise

½ cup sour cream

1 tablespoon tarragon or white wine vinegar

Lettuce leaves, optional

 

 

In a large bowl, combine the first four ingredients, set aside.

In a small bowl, combine mayonnaise, sour cream, and vinegar.  Mix well.

Pour over chicken mixture; toss to coat.

Cover and refrigerate for at least 1 hour.

Serve in a lettuce-lined bowl if desired.

Yield: 12 servings