4 cups diced cooked chicken
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
2 cups seedless white grapes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup salted toasted pecans, chopped

Cranberry Vinaigrette:
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 cup whole cranberry sauce

Salad: Mix well and refrigerate.
Cranberry Vinaigrette: Blend in blender until smooth. Refrigerate. At
serving time, pour over chicken salad.
Makes 8 to 10 servings.