Chicken Salad

• 1 whole Rotisserie Chicken (I Prefer Sam's Or Wal-Mart's)
• 3 Tablespoons Mayonnaise
• 1/2 cups Sour Cream
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Kosher Salt
• 2 Tablespoons Taragon Vinegar
• 1 Tablespoon Rosemary
• 1 Tablespoon Thyme
• 1 Tablespoon Dill Mix (i.e. Pampered Chef, Homemade Gourmet)
• 1 teaspoon Cavender's Seasoning
• 2 stalks Celery, Sliced
• 1 cup Red Grapes, Sliced
• 1 whole Granny Smith Apple, Diced
• 1/2 cups Chopped Pecans

1. Take the cooked, rotisserie chicken off the bone, remove skin and dice (It is easier to work with the chicken cold in my opinion so I place it in the fridge first.) Place diced chicken in a large bowl with remaining ingredients. Stir well.
2. I love this salad on whole wheat bread with avocado & mayo smeared on both sides, a little salt, and alfalfa sprouts.
3. * You can also substitute a whole cooked chicken you've made I just much prefer the flavor of the rotisserie chickens. I've make it both ways just depending what I have on hand. The mix of the white/dark meat is what is really key to additional flavor plus cooking with the bone in.

rotisserie chicken, mayonnaise, sour cream, lemon juice, kosher salt, taragon vinegar, rosemary, thyme, dill mix, stalks celery, red grapes, apple, pecans

Taken from tastykitchen.com/recipes/salads/chicken-salad-4/ (may not work)