Crowd-pleasing recipes a hit at summer parties

Published: Thursday, June 26, 2014 at 01:44 PM.

½ cup grapes, cut in half

2 tablespoons fresh parsley, chopped

¼ cup toasted walnuts, chopped (Optional)

Lettuce leaves

Chill cooked chicken and cut up into ½ -inch to 1 inch chunks. Place in large bowl.

In a small bowl whisk together mayonnaise, sour cream, sugar, celery powder or seeds, salt and pepper. Mix thoroughly, add milk if it’s too thick. Add chopped sweet pickles and pickle juice, stir to mix thoroughly. Stir in onion and celery.

Pour dressing over chicken; fold in grapes and fresh chopped parsley. Chill in refrigerator, when ready to serve fold in toasted walnuts. Serve cold over lettuce leaves.

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