Mom’s Chicken and Grape Salad


  • 3 medium boneless chicken breasts
  • 1 cup Hellman’s mayo
  • 1/2 cup sour cream
  • 1 small bag pecan pieces
  • 3 celery ribs, diced
  • 1 bunch red or green grapes, halved
  • 1 tbs fresh lemon juice
  • Salt & pepper

Boil or bake chicken until cooked through.  Chill for 30 minutes. In a small mixing bowl, make your dressing by combining mayo, sour cream and lemon juice with salt and pepper. Substitute apple cider vinegar if you do not have a lemon handy. Chop/shred cooked chicken and add to a medium sized mixing bowl. Fold in remaining ingredients and dressing. Salt and pepper to taste. Chill for at least one hour.