4 c. diced, cooked chicken
1 c. celery, chopped
2 c. seedless green grapes
1/2 tsp. salt
1/2 c. mayonnaise
1/2 c. commercial sour cream
24 salted pecan halves
Pimento strips
1/2 tsp. pepper, freshly ground

Combine the chicken, celery, grapes, salt and pepper. Toss lightly with mayonnaise and sour cream. For each serving, place a mound of the salad on lettuce on a salad plate. Garnish with pecan halves and pimento and sauce with cranberry French dressing.

Serves 6 to 8.

CRANBERRY FRENCH DRESSING:

3/4 c. salad oil
1/3 c. vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash of freshly ground pepper
1/2 c. jellied cranberry sauce

Combine the oil, vinegar, and the dry ingredients in a glass jar with a tight fitting lid. Shake until thoroughly blended. Gradually blend this dressing into cranberry sauce which has first been beaten until smooth with a rotary beater.