1 c. pecan halves
1 c. walnut halves
1 lb. boneless chicken breast, skin removed, cooked
2 cloves garlic
1 c. mayonnaise
2-3 tbsp. minced crystallized ginger
1 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 tsp. white wine vinegar
1/2 c. minced green onion
Sour cream

Combine pecans and walnuts in a food processor bowl fitted with a steel chopping blade; process until coarsely ground. Remove and set aside.

Cut chicken into 1 inch cubes. Combine chicken and garlic in processor; process until very finely ground. Add mayonnaise, ginger, soy sauce, Worcestershire and vinegar; process until well blended. Stir in green onions and nuts.

Spoon into a crock or bowl; cover and refrigerate overnight. Up to 2 hours before serving unmold on a serving platter and frost with sour cream. Garnish with pecan halves or green onion strips.