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
- cooked chicken breast: 2 cups (cubed)
- seedless green grapes: 0.75 cup (halved)
- celery: 0.5 cup (chopped)
- pecans: 0.5 cup (chopped)
- fresh parsley: 0.25 cup (minced)
- mayonnaise: 0.5 cup
- sour cream: 0.25 cup
- freshly grated ginger: 0.75 tsp
- ground white pepper: 0.125 tsp
Metric Conversion
Stages of cooking
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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.
