In a large bowl, combine the chicken, grapes, cashews and celery. In small bowl, mix together mayonnaise, sour cream and wine vinegar. Pour over chicken mixture, toss to coat. Cover and refrigerate for at least one hour. Serve in a lettuce-lined bowl. 12 servings.
Submitted by: Shirley Garde Miller.
If you go
WHAT: 31st annual Quiche and Salad Luncheon and Bake Sale.
WHEN: 11 a.m. to 1 p.m. Thursday.
WHERE: St. Joseph Parish Hall, 301 N. Virginia St.
COST: $7, includes quiche, salads and a drink. Baked goods also available for purchase.