1 1/2 cups finely chopped pecans
2-3 stalks of celery, chopped fine
4 cup halved red seedless grapes
1 cup finely diced fresh dill (loosely packed)
1 cup sour cream
1 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
Stir together the chicken, celery, grapes, and pecans. Whisk together the sour cream, mayonnaise, dill, salt, and pepper. Pour into the chicken mixture and stir until completely covered. Refrigerate at least 2 hours for the flavors to develop. Serve as a sandwich filling, with French bread slices or pretzel crackers.