Recipe: Mendocino Salad (chicken salad with grapes and nuts)

MENDOCINO SALAD

3 cups shredded cooked chicken or turkey, loosely packed
1 cup seedless grapes, halved
1 green onion, chopped
2/3 cup almonds or unsalted cashews, toasted, slivered, divided use
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
3/4 teaspoon minced fresh dill or tarragon
Salt and freshly ground pepper to taste
Salad greens (for serving)

In a medium mixing bowl combine shredded chicken, grapes, green onion, and 1/2 cup of the nuts. Reserve remaining nuts. Set aside.

In a small mixing bowl stir together mayonnaise, sour cream, lemon juice, and dill. Fold mayonnaise mixture into chicken mixture. Season with salt and pepper to taste.

Serve on salad greens, garnished with remaining nuts.

TIP: If the salad is prepared ahead, reserve all the nuts. Mix the 1/2 cup in just before serving, to prevent their getting soggy.

Makes 5 servings
Source: The California Culinary Academy