Ginger Chicken Salad Supreme

This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!

INGRIDIENT

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

DIRECTION

Step: 1

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.

NUTRITION FACT

Per Serving: 318 calories; protein 14.4g; carbohydrates 6.3g; fat 26.7g; cholesterol 46.2mg; sodium 148mg.

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