Prep 30 mins
Cook 10 mins
Adapted from Eve Aronoff of Eve's restaurant in Ann Arbor, MI. It's a wonderful recipe that's better than Whole Foods' Sonoma Chicken Salad! The creme fraiche makes it.
- 5 lbs cooked chopped boneless skinless chicken breasts
- 1 bunch large grapes, rinsed and sliced
- 3 celery ribs, finely chopped
- 3⁄4 large red onion, finely chopped
- 3⁄4 cup mayonnaise
- 1⁄2 cup creme fraiche
- salt and pepper
- Mix all ingredients together and serve with a baguette.