Begin by baking your chicken. I baked my chicken for 25 minutes at 400 degrees. A meat thermometer should read 165 degrees internally once done.

2 large boneless and skinless chicken breasts

In a large bowl, use your hand mixer to shred the chicken into small pieces. Alternatively, you can use two forks but I find the hand mixer method is quicker.

Add the mayonnaise, sour cream, celery and seasonings. Mix with a large spoon.

1 rib celery,1 tablespoon sour cream,1 cup mayonnaise,1 pinch salt,½ teaspoon celery salt

Stir in the grapes, and pecans. Serve on toasted bread, croissants, salad, or with crackers.

½ cup seedless grapes,¼ cup pecan pieces