HONEY-PECAN CHICKEN SALAD

4 cups cubed cooked chicken

1 1/2 cup green seedless grapes

1 cup pecan pieces

1/2 cup mayonnaise or creamy salad dressing

1/4 cup sour cream

2 tablespoons honey

1 teaspoon poppy seeds

Freshly ground white or black pepper to taste

Radicchio or other lettuce leaves, optional

 Salt the water the chicken is being cooked in

If shredding in the stand mixer, don't go overboard. You'll end up with chicken paste. Better to shred and then mix in everything by hand. 

Combine chicken, grapes and pecans in large bowl; set aside.

Stir mayonnaise, sour cream, honey, poppy seeds and pepper in a small bowl to blend well. Add to chicken mixture. Toss well to coat. If desired serve salad on radicchio leaves. Makes 8-10 servings.

Talk of the Town #825; Daisy King, Miss Daisy's 4/19/91

Here's a variation: From the Crazy Lady on "More at Mid-day", Channel 4
Rotissary Chicken - shred (do you want dark meat?)
1/2-1 cup chopped celary.
1/2-3/4 crasins (we used the pomegranate flavored and used the whole bag for the amount of chicken we had)
1/4-1/2 cup chopped onion. This I would be careful with. The onion we had was very strong and for me over-powered.
1 cup Miracle Whip  (or more; you don't want the end result too dry)
1 cup +/- toasted almonds.

We shred the chicken, even in the original recipe. You can dump in some poppy seeds and honey for the second recipe as we did. Don't go for a drug test though afterwards.
Fixed 16 July 2011 for lunch at Durham's on 17th