Chicken Salad with Grapes and Pecans
1/2 cup light or regular mayonnaise
1/2 cup light or regular sour cream
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
Lettuce leaves (optional)
In a large bowl, add the mayonnaise, sour cream, lemon juice and salt and pepper. Stir the mixture together.
Add the chopped chicken and grapes to the mayonnaise mixture and toss gently to coat. Cover the bowl with plastic wrap and place it into the refrigerator to chill for at least one hour.
Just before serving, stir in the toasted pecans. Serve over a few leaves of lettuce.