boneless skinless chicken breasts
Asian sesame dressing (Kraft)
Italian dressing
salt and pepper, to taste
shelled pecan halves
golden raisins (Sunmaid)
chopped celery
dairy sour cream
mayonnaise
dill weed
celery salt

Marinate the chicken for at least a few hours, preferably overnight, in the Asian sesame dressing and Italian dressing.

Season the chicken with salt and pepper, then grill over high heat, and maybe finish over low heat if the chicken is thick. I like to get some black on the chicken but do it however you want.

Cube the chicken to the size of your choice. I've found that smaller pieces are generally easier to work with.

Combine the pecans (split in half is how I do it), raisins, chopped celery, and chicken in a large bowl and mix together. I'll try to make the chicken to celery ratio about 1.25:1, throw in all the pecans I have since even a small bag is kind of expensive, and a handful of raisins, but if you love raisins feel free to put in more.

Mix in dairy sour cream and mayonnaise in a 1:1 ratio, maybe a little heavier on the sour cream. Start with a small amount, and put in more as needed because it is easy to put in too much. Season with dill weed and celery salt, to taste. Mix it all together very well and chill for a couple hours.

Then enjoy by itself, on a sandwich, or on some crackers and thank me.

Submitted by: Daniel