Pecan Chicken Salad
"This is really great as an appetizer. And, even better the second day!" - Gail Williams, Buford
1/2 cup mayonnaise
1 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. pepper
2 lb. cooked, shredded chicken breasts
2 stalks celery, chopped
1 cup grapes-halved (or 1 cup dried cranberries)
1 cup pecans, chopped
Mix all ingredients together.
Refrigerate for one hour before serving.
Serve with crackers or use for sandwiches.
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