Flock of Geese Chicken Salad

This recipe is another from Taste of Home Magazine that goes back a number of years and that I have only gotten around to trying this week. Better-late-than-never applies here as this is a delicious salad. The lady that contributed the recipe to the magazine stated that the salad was named after a time-honored quilt pattern, one which I have never heard of. I wish my grandmother was still alive so I could ask her about the name; she was an avid quilter and may have known the origin of the name. Anyway, this salad is full of cashews, grapes and chicken in a very simple dressing so as not to detract from the flavors of the salad ingredients. We loved it; maybe you and your family will, as well. Blessings...

Recipe:

2 lbs. boneless skinless chicken breast halves, cooked and cubed
2 cups seedless red grapes, halved
2 cups salted cashew halves
2 celery ribs, sliced
3/4 cup mayonnaise (I used light successfully)
1/2 cup sour cream (again, I used light)
1 tbsp. tarragon or white wine vinegar (I used white wine vinegar. The vinegar gives just a hint of flavor)

1. In a large bowl, combine the first four ingredients; set aside.
2. In a small bowl, combine mayonnaise, sour cream and vinegar; stir until dressing ingredients are well-combined and smooth. Pour over chicken mixture; toss to coat.
3. Cover and refrigerate for at least 1 hour to blend flavors.

Yield: 8 or more servings, depending on appetites
Note: I cut the recipe in half for the two of us. The half recipe made about 4-1/2 cups which will serve us for two meals as I serve other salads alongside. If you do the same, take out what you will need for one meal and add half of the cashews saving the remainder of the cashews to add the next evening. Cashews are a soft nut that will lose all of their crunch if left overnight in the dressing.