Prep 5 mins
Cook 0 mins
This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that was given to me by my first cookbook swap partner here on Zaar. Preparation time does not include time needed for salad to chill in the refrigerator.
- 1 cup sour cream
- 1⁄2 cup mayonnaise
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1⁄8 teaspoon white pepper, to taste
- 4 cups diced cooked chicken breasts
- 2 cups green seedless grapes
- 1 cup cashews
- 1⁄2 cup fresh cranberries, halved
- In a large glass bowl, mix first 6 ingredients until well blended.
- Add remaining ingredients & mix well.
- Refrigerate to chill before serving.
Wow Syd. I enjoyed this chicken salad very much. The dressing was wonderful sweet, tart and tangy. I used freshly roasted chicken breasts, big, crunchy, refreshing seedless green grapes, salty, roasted macadmian nuts and sweet dried cranberries. What a taste sensation. I will be making this often. It was the perfect lunch. Thanks so much for sharing Cranberry Man.
Wonderful! So many different flavors in each bite! I did change a couple of things. Instead of fresh cranberries, I had some dried cranberries I needed to use. And when I saw the price of cashews in the store, I decided to use some of the pecans I have in my freezer. The only thing I'll change the next time I make this is to cut the grapes in half. I will definitely be making this again! Thanks for posting Sydney Mike! Made for 1-2-3 Hit Wonders.
This was fantastic! I loved the crunch of the cashews,the sweetness of the grapes and the tart cranberries! I used chicken tenderloins and cut the recipe in half. It made a ton! I served them on sweet Hawaiian bread rolls...perfect! Made for 12 Days of Christmas recipe swap.