From: Chef /co-owner Bruce Walters, Black Forest Restaurant, Amherst, NH. Yield: 24 servings. 3 whole chickens, roasted (5-7 lb. each before cooking), light and dark meat pulled and coarsely chopped 5 stalks celery, diced 1 red onion, diced 3 cups red seedless California grapes, halved 3 ⅓ oz. chopped walnuts 1 cup sour cream ½ cup Dijon mustard 1 Tbsp. salt 2 tsp. pepper as needed, flour tortillas Combine celery, onion, grapes and walnuts with mustard, sour ...
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