Triana Gebbe submitted this month’s recipe, which she says she got from her grandmother many years ago. Her take: Scrumptous.

Serves: 12-16


·       3 lb.  Boneless skinless chicken breasts, cooked and diced

·       1 cupDiced celery

·       1 cup  Seedless red or green grapes, halved or quartered

·       1 cup  Real mayonnaise

·       1 8-oz. cartonDairy sour cream

·       Salt and ground Watkins black pepper


  In a very large bowl stir together the chicken, celery, grapes, mayonnaise, sour cream, and salt, and pepper to taste until combined. Cover and chill 2 to 24 hours. Makes 8 cups salad.

  Serve with Sweet Gherkin pickles, carrots and other garnishments. Can be served on biscuits sliced in half.