A simple yet tasty version of a common favorite summer food.
Ingredients
2 cups diced cooked chicken
1/2 cup chopped celery
1/2 cup chopped pecans *
2 tbs minced onion
1/2 cup red grapes, cut in half *
Dressing
1/4 cup organic sour cream
1/2 cup Vegenaise *
1/2 to 1 tsp currry powder
1/2 tsp dijon mustard
1/4 tsp Herbamare
No of Servings: 6 Preparation Time: 60 minutes
Instructions
I cook chicken breasts in the convection oven or conventional oven in a small amount of chicken broth or water and sprinkle paprika on top of chicken before baking. Cut up chicken breasts into bite-sized pieces. Place in large bowl. Add chopped celery, pecans and onions and stir together. To make dressing, place sour cream and Vegenaise into a small bowl. Mix together. Add curry powder, dijon mustard and Herbamare. Stir until smooth. Add grapes to salad and then pour dressing over top of salad. Gently stir all together. Serve on bed of greens adding grapes and pecans as garnish.
Notes
I soak my pecans and then dry them in a food dehydrator. See Sally Fallon’s book, Nourishing Traditions for more on this. I try to always buy organically grown grapes since commercial grapes are heavily sprayed with pesticides. If you can’t find organic grapes, then wash grapes with a produce wash found in the health food section of the grocery store. Vegenaise is a healthier brand of mayonnaise. It’s in the refrigerated section of the grocery store.
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