This is another of Marie’s recipes. I know not where she got it but it sure is good.
3 cups of cooked and diced chicken breasts
1 cup of mayonnaise
½ cup of sour cream
1 tbsp. of ranch dressing
2 tbsp. of chopped red onion
2 tbsp. of chopped celery
¼ cup of shredded carrots
8 red seedless grapes cut in half
1 tbsp. of sugar
½ cup of finely chopped pecans
Salt and pepper to taste
Put all the ingredients except the grapes into a large bowl, mix them thoroughly, then add the grapes for a final light tossing.
Refrigerate at least 2 hours, toss lightly before serving and add more mayonnaise if needed. This is a crunchy chicken salad that is very attractive as well as delicious.
Serve a generous scoop of it on a bed of Bibb lettuce, with crackers on the side and a nice glass of chilled light white wine, like Pinot Grigio.