Pecan grape chicken salad

I came across this recipe from one of my favorite bloggers Jocelyn at Inside BruCrew Life. We share many of the same interests and seem to like a lot of the same foods because I want to make everything she posts!

I really enjoy a flavorful chicken salad. I don't order it when I'm out at a restaurant/deli because I'm afraid of how much fat is in it (and what is in it). Oftentimes it contains too much mayo, too bland or really just isn't that good. I made this over the weekend and was delighted in the taste. Thankfully I wasn't that hungry when I made it because I would of ate too much. Makes approximately 8 servings.

Pecan Grape Chicken Salad
adapted from Cooks as seen on Inside BruCrew Life

INGREDIENTS

1 lb. cooked chicken, shredded

1 1/2 cups pecans, chopped

3 stalks of celery, diced

1 lb. red grapes, halved

1 cup fresh dill, chopped

1 1/3 cups reduced fat sour cream

1 1/4 cups low-fat mayo

3/4 tsp. salt

1 tsp. fresh cracked pepper

DIRECTIONS
Mix all ingredients together and refrigerate at least two hours to enhance the flavors. Serve on bread lightly toasted, with crackers or by itself. I recommend a nice quality bread from a local bakery. The bread makes a huge difference in overall taste. I picked up the pictured bread at the Farmer's Market. It's called Stone Hearth Rustic from the Delano Bakery.