Chicken Salad with Pistachios

Today's Random Recipe calls for picnic food to get us ready for the Memorial Day weekend. This is my mother in law's chicken salad recipe, and we usually have this at most of our summer get-togethers.

Most of the time we grill out at their house, so refrigeration isn't an issue. If you're taking this to a picnic, make sure that you have adequate space in your cooler. Or you could make sandwiches ahead to save on space.

Chicken Salad with Pistachios

8 ounces light sour cream

1 cup reduced fat mayonnaise

4 cups already roasted and sliced chicken (we use rotisserie chicken)

1 bunch scallions (enough for 1 cup chopped)

2 ribs celery (for about 1 cup chopped)

1 cup already shelled pistachios, unsalted

1/3 cup sweet pickle relish, well drained

1/2 tsp black pepper, more or less to taste

salt to taste

In a 2 quart or larger bowl, mix together the sour cream and mayonnaise. Chop the chicken into chunks, if necessary, and add to the mayonnaise mixture. Stir until the meat is well coated.

Rinse the scallions and slice them, using all of the whites and enough of the tender green tops to make 1 cup. Sprinkle them over the chicken as you chop. Cut the celery into bite-sized pieces and add them to the salad. Add the nuts, sweet pickle relish and black pepper. Stir to mix well. Add salt and additional black pepper to taste, if necessary.

Serve immediately or cover and refrigerate for up to 24 hours.