2 lb Boneless skinless chicken breasts; cooked
1 c Mayonnaise or salad dressing
1/2 c Sour cream
1 c Green grapes; halved
1 1/4 c Toasted almonds
1. 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.
2. Add cubed chicken meat, grapes and almonds and mix lightly, coating chicken.
3. Stir gently until blended. Refrigerate 1 hour. Can serve with lettuce instead of bread. If the salad is too dry, add more mayo.