Lettuce Wrapped Chicken Salad

Chris Davis

2 heads Romaine hearts

Filling: 1 cup halved seedless grapes
1 apple peeled and cubed
1 stalk celery finely sliced
2 13-oz. canned chicken, drained
1 green onion, chopped
1/8 cup pecans, chopped
Salt and pepper to taste

Dressing:
1/2 cup mayo
1/2 cup sour cream
1/2 teaspoon cinnamon

Combine filling ingredients in bowl. In another bowl combine dressing ingredients and mix well. Pour over filling and stir in. Wash romaine hearts and cut off bottom 1/3 of each head. Wrap chicken salad in romaine hearts and serve fresh.