YIELD: 25 servings 21⁄2 lbs. diced , cooked chicken meat 1⁄4 cup onion, diced 11⁄2 cups celery, chopped 1 1⁄4 cups pecan pieces, roasted and chopped 1 1⁄2 cups seedless red grapes, halved 1 tsp. salt 1⁄2 tsp. black pepper 1 Tbsp. sugar 3 cups mayonnaise 1. Mix all ingredients together.2. Adjust seasonings, if needed, and serve or refrigerate until service. Recipe from Chef Eileen Ambrose, Pennsylvania College of Technology, Williamsport, PA.
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