A delightful chicken salad recipe featuring a creamy dressing, crunchy pecans, and juicy grapes, perfect for a refreshing meal.
In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, sugar, salt, white pepper, and the juice of the lemon. Mix until smooth.
Ensure the dressing is well mixed to evenly coat the salad ingredients.
Chop the cooked chicken breast into bite-sized pieces.
Using a sharp knife makes chopping easier and ensures clean cuts.
Slice the celery and green onions thinly.
For uniform slices, use a steady hand and a sharp knife.
Halve the grapes and toast the pecans lightly in a dry pan if desired.
Toasting the pecans enhances their flavor and adds a delightful crunch.
Add the chicken, celery, green onions, grapes, and pecans to the bowl with the dressing. Mix gently to combine.
Mix gently to avoid crushing the grapes and pecans.
Place a lettuce leaf on each plate and top with a generous scoop of the chicken salad.
For a more elegant presentation, use whole lettuce leaves as a base.
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