Instructions: Cut cooked chicken breast meat into 1/2 inch cubes and set aside. Blend mayo and sour cream in a bowl. Season with salt and pepper as needed.

Add cubed chicken meat, grapes and almonds and mix lightly, coating chicken. Stir gently until blended. Refrigerate 1 hour. Can serve with lettuce instead of bread.

If the salad is too dry, add more mayo.

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