Grape and Walnut Chicken Salad Cups

Recipe courtesy of Jo Davison

Servings: 8 sandwiches or 16 bread cups

1 Rotisserie Chicken

2 Celery stalks, finely diced

2 cups Red Seedless Grapes, halved

1/4 cup chopped walnuts

1/2 cup Sharp Cheddar Cheese, shredded

1/2 cup sour cream

1/2 cup mayonnaise

Salt and Pepper to taste

Remove all meat from chicken, shred with two forks and add to a large mixing bowl.  In a separate small bowl, combine the sour cream and mayonnaise, set aside.  Add the celery, grapes, walnuts and cheese to the chicken and combine. Add the sour cream and mayonnaise mixture in one spoonful at a time, combine until the desired consistency is obtained.  Season with salt and pepper to taste.

Serve sandwich style over croissants or create edible cups by placing a scoop of salad into each bread cup.  (A small ice cream scooper works great)

Bread Cups

16 pieces of whole wheat bread

2 tbs. butter, melted

muffin pan

cooking spray

Heat oven to 375.  Remove crusts from bread.  Roll each slice out with a rolling pin to create a thin flattened piece of bread. Brush melted butter on each one (face side up only).  Spray muffin pan with non-stick spray and place each piece of bread butter side up into cups.  Bake for 7 minutes or so until just golden and toasted.  Remove from oven and allow to cool.