This is a unique take on an old favorite from Naomi’s childhood – Southern seasoned chicken tenders are chopped/shredded and mixed with classic dressing, grapes and (optional) pecans. The coating on the chicken gives the salad both a great flavor and textural interest. If, like Naomi, you’re allergic to nuts, but you still want crunch, be sure to add extra celery or use hulled sunflower seeds.

1 recipe, about 1 pound, Easy Chicken Fingers
1 c red grapes, rinsed and cut in half
1/2 c celery, chopped into small dice (use up to 1 c total if omitting pecans or seeds)
1/4 c onion, scallion, or chives, minced
1 c toasted pecans or hulless sunflower seeds, optional
1/2 c mayonnaise
1/2 c sour cream
1 tsp white vinegar

Cook the chicken fingers according to the directions in the recipe and allow to cool. Cut chicken into cubes or shred finely, depending on the finished texture you desire.

Mix together the chicken, grapes, celery, onion, and pecans or sunflower seeds. Set aside.

In a separate bowl, blend together the mayonnaise, sour cream, and white vinegar.

Blend together the chicken mixture and the dressing, tossing well to combine. Cover and allow to chill for at least an hour to allow flavors to meld. Serve well chilled with lettuce or on bread.