This is a classic summer mix you can stuff into sandwiches, serve on crackers or potato chips, or toss on a mixed-green salad. My favorite gluten-free delivery system is barbecue or cheddar flavored potato chips, which makes this picnic-perfect. It is also a great way to use up leftover roasted chicken. I also prefer pecans to traditional walnuts, and did so even before I moved to Georgia!
1 large chicken breast, cooked and diced
2 granny-smith apples, diced
1 cup of quartered grapes (red or green)
1/3-1/2 cup chopped walnuts or pecans
2 tablespoons grated fresh onion, or 1/2 tsp onion powder
1/2 cup mayonnaise
1/2 cup sour cream
Mix everything and let sit in the refrigerator for at least one hour, or overnight. It does taste fine right away if you’re in a hurry, but it tastes even better after sitting. This keeps for at least 3 days in the refrigerator. If you’re leaving it out for a potluck or picnic, surround the bowl with ice packs and a towel, or place it in a larger bowl filled with ice water.