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Tuesday, September 29, 2009

Chicken Salad

Boil Chicken in salted water with and onion and some pepper until tender. For boneless skinless breasts, about 20 minutes.
Shred chicken.
Mix equal parts mayonaisse and sour cream.
Add grapes, celery, green onions and toated pecans.
Add salt and pepper to taste.

A can of pineapple may be used with or instead of grapes. There is no need to drain.
I have toasted the pecans in sugar and Tony's and molded on the outside of the salad.
I have used cool whip instead of mayo and sour cream.
I have used cool whip with sour cream.

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