Salade met witte en blauwe druiven

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100 gr magere spekreepjes
1/2 eetlepel boter
200 gr witte druiven
200 gr blauwe druiven
5 stengels bleekselderij
100 gr pecannoten
2 eetlepels zure room
3 eetlepels mayonaise
2 eetlepels fijngeknipte bieslook
peper, zout
1 zakje andijvie slamix (200 gr, VersGemak)
200 gr gebraden kipfilet (vleeswaar)

Bak de spekreepjes in de hete boter goudbruin en knapperig.
Neem ze uit de pan en laat ze op keukenpapier uitlekken.
Was de druiven, halveer ze en verwijder eventueel de pitjes.
Maak de bleekselderij schoon en schaaf de stengels in plakjes.
Hak de pecannoten grof.
Klop een dressing van de zure room, de mayonaise, het bieslook en peper en
zout naar smaak.
Verdeel de slamix, de kipfilet, de spekreepjes, de druiven, de
bleekselderij en de noten over 4 grote borden.
Lepel de dressing erover en serveer met een pistoletje.