by Debara Valeri
Salad:
3 whole boneless chicken breasts
3/4 c. diced celery
1 c. seedless white grapes, halved
1 c. mandarin oranges, halved
1/2 c. toasted, slivered almonds
Dressing:
1/2 c. mayonnaise
1/2 c. sour cream
2 Tb. lemon juice
salt and pepper to taste
Bake chicken breasts for 45 min. to 1 hour or until tender. When cool, cut into large bite size pieces. Place in bowl with celery, grapes, and oranges. Combine dressings ingredients in a bowl and pour over chicken to coat. Chill for several hours to let flavors blend. Garnish with slivered almonds and extra grapes.
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