Serves 6 | Prep time: 30 minutes
Ingredients:
- 3 tablespoons Lemon Dill EVOO from The Tree and Vine
- 2/3 cup Duke's mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons fresh lemon juice (from 1 lemon)
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- Two chicken breasts (to make about 4 1/2 cups shredded chicken)
- 3 scallions, light and dark green parts, thinly sliced
- 2 ribs of celery, finely diced
- 3 tablespoons fresh chopped chill
- 3 tablespoons fresh chopped Italian parsley
- 8-12 cotton candy grapes, cut in quarters
- Chopped pecans if desired
Directions:
- Pound two chicken breasts to 3/8 inch thickness.
- Sauté the chicken in Lemon Dill EVOO until cooked through.
- Let the chicken cool and shred with meat shredders or two forks.
- Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
- To the dressing, add the chicken, scallions, celery, dill, parsley, grapes, and pecans.
- Toss until evenly combined.
- Taste and adjust seasoning, if necessary.
- Cover and refrigerate until ready to serve.