¾cuppecanstoasted in an oil-free pan, cooled and roughly chopped
2tablespoonsmayonnaise
2tablespoonssour cream
½teaspoonlime juiceor lemon juice
Instructions
Wipe the chicken thighs with paper towels.
Rub with one teaspoon salt, a quarter teaspoon pepper and all of the cayenne powder.
Place in a covered container and leave to marinate in the fridge for at least two hours.
Grill the chicken just until done.
Cool the chicken then chill in a covered container for at least two hours or overnight.
Take the chicken out of the fridge. Discard the bones and cut the meat into one-inch cubes.
Place the grapes, pineapple and pecans in a bowl.
Add the chicken. Toss lightly.
In a small bowl, stir together the mayonnaise, sour cream and lime juice.
Add the to chicken, fruits and nuts.
Toss lightly but thoroughly.
Taste. Add salt and pepper, as needed.
Serve the fruity nutty chicken salad at once while all the ingredients are still cold. Alternatively, chill in the fridge for at least an hour before serving.