"This is really great as an appetizer. And, even better the second day!" - Gail Williams, Buford

Ingredients:

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

Directions:

Mix all ingredients together.

Refrigerate for one hour before serving.

Serve with crackers or use for sandwiches. 

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