Copycat Chicken Salad Chick Grape Salad
Red and green grapes in a creamy vanilla dressing with a little lemon zest, finished with pecans and brown sugar. Allow 1 hour 45 minutes, including chilling. An independent copycat interpretation; source-informed, not kitchen-tested.
45 minutes (includes 30 minutes to soften cream cheese), 12 Side Servings
Ingredients
| 8 oz | Full-fat block cream cheese |
| 1 1/2 pounds | Seedless red grapes |
| 1 1/2 pounds | Seedless green grapes |
| 3/4 cup | Sour cream |
| 1/3 cup | Granulated sugar |
| 1 tsp | Vanilla extract |
| 1/2 tsp | Finely grated lemon zest |
| 1/2 cup | Pecans, finely chopped |
| 2 Tbsp | Packed light brown sugar |
Preparation
| 1. Let the cream cheese soften in a large mixing bowl for about 30 minutes. |
| 2. Remove the stems from the grapes. |
| 3. Rinse the grapes under cool running water. |
| 4. Pat the grapes completely dry with a clean towel. |
| 5. Beat the cream cheese with a hand mixer until smooth. |
| 6. Beat in the sour cream, granulated sugar, vanilla and lemon zest for about 2 minutes, until creamy. |
| 7. Fold the grapes into the dressing until evenly coated. |
| 8. Cover the bowl . |
| 9. Refrigerate for at least 1 hour, until cold. |
| 10. Sprinkle the pecans and brown sugar over the salad just before serving. |
| 11. Keep the salad refrigerated at 40°F or below until serving. |
| 12. Discard salad left out for more than 2 hours total, or 1 hour above 90°F. |
| 13. Store leftovers in a covered container in the refrigerator for up to 2 days. |
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