A delightful twist on a classic chicken salad, featuring the tangy sweetness of cranberries and the crunch of cashews.
Combine the mayonnaise, sour cream, cider vinegar, salt, sugar, and white pepper in a large mixing bowl.
Whisk the dressing until smooth to ensure even coating for the salad.
Add the cooked chicken, cranberries, cashews, and grapes to the bowl with the dressing.
Gently fold the ingredients to avoid breaking the grapes.
Cover the bowl and refrigerate the salad for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled, garnished with additional cashews or cranberries if desired.
Serve on a bed of lettuce or with crackers for a delightful presentation.
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