Ingredients

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 cups cooked turkey
• 25 red seedless grapes
• 25 green seedless grapes
• 1/2 cup walnuts
• bibb lettuce for garnish

Preparation

1. In a small bowl, mix sour cream and mayonnaise.
2. Cut grapes in half; coursely chop walnuts and dice chicken.
3. In a large bowl, combine turkey, grapes and walnuts.
4. Fold sour cream and mayonnaise into ingredients in large bowl.
5. Chill for at least one hour.
6. Serve cold on a lettuce leaf with low-sodium crackers or a crisp breadstick.

Helpful hints

• Use turkey or chicken leftover from a holiday meal.
• Make a meatless salad by replacing chicken or turkey with either diced extra firm tofu and coarsely diced mushrooms or diced cooked egg white and coarsely diced mushrooms.
• In the egg white variation, use the whites of hardboiled eggs or cooked pasteurized liquid egg whites.
• Nuts are high in phosphorus and potassium. By limiting portion to 1/2 cup the walnuts add 32 mg phosphorus and 50 mg potassium per serving. Omit if desired.
• Use low-fat sour cream and mayonnaise to cut fat grams in half.