Argyle Chicken Salad
(Made today on CBS 6’s Virginia This Morning)
2 Chicken Breast
1-2 heaping tbsp mayonnaise
1-2 heaping tbsp sour cream
12-16 quarters purple grapes
1/2 toasted pecan pieces
Sauté the chicken breast in salted butter generously seasoning with kosher salt and white pepper. Once they are cooked quarter them (they need to be quarter so the shredded chicken is not too long) and place them on a plate to cool. While the chicken is cooking quarter the grapes and set aside. Once the chicken is cool start pulling it apart and placing it into a bowl. Add the mayonnaise and sour cream 1 tbs at a time and mix well. Add the quartered grapes & pecan pieces- mix & ENJOY!
*Add more mayonnaise and sour cream as needed using equal parts.