4 c. diced chicken
1 c. chopped celery
2 c. seedless grapes, cut in half
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. mayonnaise
1/2 c. sour cream
1 c. chopped pecans
24 salted pecan halves

Combine all ingredients reserving the pecan halves for garnishing the top of the salad when served individually. Chill before serving.

DRESSING:

3/4 c. salad oil
1/4 c. vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. dry mustard
1/2 c. jellied cranberry sauce

Blend all ingredients until smooth using food processor, blender or mixer. Pour over individual servings of salad.