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Chicken Salad with Cranberry Vinaigrette Dressing

From CASA SEDONA BED AND BREAKFAST INN

Yield:

15

Directions

Chicken Salad:
4 cups diced cooked chicken
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
2 cups white seedless grapes
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 cup toasted pecans (chopped)

Mix well and refrigerate.

 

Cranberry Vinaigrette:
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp. Salt
1 tsp. Sugar
1/2 tsp. Pepper
1/2 tsp. Paprika
1/4 tsp. Dry mustard
1/2 cup whole cranberry sauce

Mix in blender until smooth. Refrigerate. At serving time, pour over chicken salad.

 

Serves 15.