Step 1: Cook the Chicken: Place chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Alternatively, bake chicken breasts at 375F (190C) for 20-25 minutes.
Step 2: Cool and Shred the Chicken: Once cooked, let the chicken cool slightly, then shred it into bite-sized pieces using two forks. Be sure to remove any skin or bones.
Step 3: Toast the Pecans: Spread the chopped pecans on a baking sheet and toast in a preheated oven at 350F (175C) for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.
Step 4: Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, pepper, and onion powder until smooth.
Step 5: Combine Ingredients: Add the shredded chicken, toasted pecans, halved grapes, and chopped celery (if using) to the bowl with the dressing. Gently stir to combine, ensuring that all ingredients are evenly coated.
Step 6: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled on croissants, lettuce wraps, or with crackers.
Optional: For a sweeter flavor, add a tablespoon of honey or maple syrup to the dressing. For a spicier kick, add a pinch of cayenne pepper. Almonds or walnuts can substitute for pecans.