This is another of Marie’s recipes. I know not where she got it but it sure is good.

Ingredients:

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

Directions:

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.