Ingredients:

  • 2 pounds (900g) seedless grapes (red and green)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • ½ cup (120ml) mayonnaise
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (50g) pecans, chopped
  • 2 tablespoons (25g) light brown sugar, packed

Instructions:

  1. Toast chopped pecans in a dry skillet over medium heat until fragrant and lightly browned (about 3-5 minutes). Toss with brown sugar; cool on parchment.
  2. Beat softened cream cheese until smooth. Add sour cream, mayonnaise, granulated sugar, and vanilla extract. Mix until creamy.
  3. Gently fold the dried grapes into the creamy dressing, ensuring they are evenly coated.
  4. Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional).
  5. Just before serving, sprinkle the brown sugar-coated pecans evenly over the chicken salad chick grape salad. Serve immediately.