3 cans chicken in broth
1 chicken bouillon cube
1 1/2 c. sour cream
1 1/2 c. mayonnaise
2 stalks celery, diced
1 lb. seedless green grapes
1 1/2 c. pecan halves
1 c. chopped dill
3/4 tsp. salt
3/4 tsp. black pepper
2 bunches salad greens
Dill sprigs, optional garnish

In a large bowl mix sour cream and mayonnaise. Stir in chicken, celery, grapes, pecans, dill, salt and pepper. Cover and refrigerate for at least 2 hours to blend flavors. Place chicken salad on bed of greens; garnish with dill sprigs. Serve with fresh fruit and/or croissants.