Almond Grape Chicken Salad

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
White pepper
salt

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 mayonnaise.