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Chicken Salad with Cranberry Vinaigrette Dressing


Chicken Salad:
4 cups diced cooked chicken
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
2 cups seedless white grapes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup salted toasted pecans, chopped

Cranberry Vinaigrette:
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 cup whole cranberry sauce

Salad:
Mix well and refrigerate.

Cranberry Vinaigrette:
Blend in blender until smooth. Refrigerate. At serving time, pour over chicken salad.

Makes 8 to 10 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.