For years, I’ve relied on this recipe whenever we wanted a wonderful chicken salad, whether it be for Easter breakfast, potluck lunches, bridal or baby showers. It is prepared a day in advance. Green grapes with the unusual flavor of fresh ginger are always a hit. I offer my guests the option of making chicken salad sandwiches out of the fresh croissants that I serve with it. Never any leftovers are served!
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups cubed cooked chicken breast
- ¾ cup seedless green grapes, halved
- ½ cup chopped celery
- ½ cup chopped pecans
- ¼ cup minced fresh parsley
- ½ cup mayonnaise
- ¼ cup sour cream
- ¾ teaspoon freshly grated ginger
- ⅛ teaspoon ground white pepper
Instructions
- 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.
- Plain Greek yogurt can be substituted for the sour cream.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 148 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |