The Best Chicken Salad in the World

I promised over a week ago that I'd post this recipe and then I completely forgot to do it. Anyway, without further ado, here's the best chicken salad in the world. (And I don't say that lightly; it took a lot for me to rank it above my mom's [sorry, Mom!].) 

Prep Time: 20 minutes
Cook Time: 1 hour
Yield: Makes 4 servings

{Ingredients}

• 1/2  cup  regular mayonnaise (don't even bother with the light stuff; my current favorite mayo is the kind made with olive oil)
• 1/2  cup  regular sour cream
• 1  tablespoon  lemon juice (fresh is probably the best way to go, but I used a bottle and it was still delicious)
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 2  pounds  skinned and boned chicken breasts, cooked and chopped (I just boiled two large chicken breasts and it was plenty)
• 3  cups  red and white seedless grapes, halved (I used all red)
• 1  cup  chopped pecans, toasted (I used more than a cup, but we really like pecans; I also didn't toast them, I just chopped them straight out of the bag)
• Lettuce leaves (optional)

{Preparation}

Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill for at least 1 hour. Stir in pecans just before serving.

If you're feeling fancy, serve in stemware lined with lettuce leaves. If you're feeling normal, slap the salad on your choice of bread. If you're feeling ravenous, forgo all manners, grab a spoon and dig in. Yummy!