- Toast pecans on a cookie sheet in a single layer at 350 degrees for 5-7 minutes. Cool. Coarsely chop nuts when completely cool.
- Whisk together mayonnaise and sour cream and the next five ingredients in a small bowl. Set aside.
- In a large bowl, combine chopped chicken, celery, onion, chopped pecans, and grapes. Toss well
- Add the mayonnaise mixture and mix until well blended.
- Serve on a bed of lettuce or on a croissant roll.
Celery 2013 (Professional Taste Award)
Recipe by Susan Bailey