Chicken Salad With Blue Cheese and Grapes

“Try eating this wrapped in bibb lettuce leaves for a great lunch! From Food & Wine's May 2008 edition. NOTE: I have decreased the amt of Lemon Pepper from the original recipe and totally eliminated the salt/pepper as I didn't feel it was needed (after making it for the first time).”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk the mayonnaise with the vinegar. Mix in the lemon pepper.
  2. Fold in the blue cheese, breaking it up with a fork.
  3. Add the chicken, grapes, celery and parsley and fold gently.
  4. Fold in the sunflower seeds and serve.

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