Sheila’s Chicken Salad

4 cups diced cooked chicken

½ cup chopped roasted pecans

½ cup chopped green onions

1 cup chopped celery

½ cup mayonnaise

½ cup sour cream

2 tablespoons fresh lemon juice

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup dried cranberries

Combing the chicken, pecans, green onions, and

celery in a large bowl.  In a separate small bowl,

mix together the mayonnaise, sour cream, lemon

juice, salt, and pepper.  Stir into the chicken mixture.

Refrigerate until ready to serve.

Trim and cook artichokes early morning or

The night before and then stuff the

cooled artichokes with the chicken filling.

And then EAT!