Chicken Salad with Pecans and Grapes

Chicken Salad with Pecans and Grapes
adapted from Pecan Chicken Salad, The New Basics Cookbook

1 lb. chicken breast

1/2 c. pecans, chopped roughly
1/3 lb. green grapes, quartered
1/3 c. diced celery

1/3 c. mayonnaise (start with this, may scale up)
1/3 c. sour cream (start with this, may scale up)
1 tbsp. dijonnaise mustard
juice of 1/4 lemon
salt to taste
diced chives (optional)

- Poach chicken in water (with optional chicken stock) over a steady simmer until cooked through, roughly 20 minutes.
- Remove chicken and allow to cool.
- While chicken is cooling, chop pecans, grapes, and celery, and combine in a medium-sized bowl.
- Roughly dice chicken and add to bowl.
- Add mayo, sour cream, mustard, and lemon. Mix all together and salt to taste. At this point, you can add more of whatever flavors or textures you would like more of. If it is try, add a little more mayo and/or sour cream. I usually end up adding more mustard, salt, and lemon. Toss in chives if you have them.
- Cover bowl tightly with wrap, and refrigerate at least 2 hours. Taste again before serving - I sometimes still like a little more mustard or lemon if it needs more zing.