In a large bowl, combine the chicken, grapes, cashews, and celery. In small bowl, mix together mayo, sour cream and wine vinegar. Pour over chicken mixture, toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl. 12 servings
Submitted by Shirley Garde Miller.
If you go
What: 30th annual Quiche and Salad Luncheon and Bake Sale
When: 11 a.m. to 1 p.m. April 25.
Where: St. Joseph Parish Hall, 301 N. Virginia St.
Cost: $7 includes quiche, salads, and a drink. Dine in or carry out. Baked goods are available for purchase.
Information: Sue McBride, (918) 683-0424.