(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

Salad
1 pkg (8 oz.) bar cream cheese
8 oz. carton sour cream
1 cup sugar
Approximately 2 lbs. seedless red grapes
Cubed and shredded meat from one rotisserie chicken
3 or 4 shakes/grinds (or 1 tbsp.) McCormick’s seasonings blend such as Roasted Garlic & Red Pepper OR Roasted Garlic & Herbs OR Italian Pepper & Onion OR Garlic & Onion Medley
Fresh pepper to taste
Lettuce, baby spinach, arugula OR other greens

  • Leave cream cheese out to soften at room temperature
  • Then mix cream cheese, sour cream and sugar until well blended
  • Gently fold in grapes and chicken and add desired seasonings and mix
  • Cover and refrigerate until ready to serve (at least 1 hour)
  • Serve on a bed of lettuce, baby spinach, arugula, or other desired greens

Topping
½ cup oats and honey cereal or granola cereal
¼ cup brown sugar
½ cup chopped pecans

  • Mix together the cereal of choice, brown sugar, and pecans
  • Add to chilled salad when ready to serve, saving some to sprinkle as a garnish

Serve with sides of marinated roasted red peppers, artichoke hearts, flat breads, or crackers.

Notes:

  • means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • Chicken and grapes make a wonderful combination and there are many recipes available for other dishes that incorporate both
  • McCormick as well as many other companies make a wide variety of powdered spice blends

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

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