From the Kitchen of: Boomer
Source: Source: Taste of Home Magazine; Grace Yaskovic
6 to 8
Boneless chicken breasts, cooked and cubed
2
cups
Seedless red grapes, halved
2
cups
Salted cashew halves
2
Celery ribs, sliced
3/4
cup
Mayonnaise
1/2
cup
Sour cream
1
Tbsp
Tarragon or white wine vinegar
Lettuce leaves, optional
In a large bowl, combine the first four ingredients; set aside.
In a small bowl, combine mayonnaise, sour cream and vinegar; mix well. Pour over chicken mixture; toss to coat. Cover and refrigerate for at least 1
hour.