Mom’s Chicken and Grape Salad

3 medium boneless chicken breasts
1 cup Hellman’s mayo
1/2 cup sour cream
1 small bag pecan pieces
3 stalks celery, chopped
salt & pepper
1 bunch of red or green grapes
1 tablespoon fresh lemon juice

Boil Chicken until cooked through, refridgerate chicken for at least 20 minutes afterwards
Chop/shred/tear chicken and add to a medium-sized mixing bowl
Fold in the remaining ingredients and chill for at least one hour.