Start with cold, cooked chicken. You can use rotisserie chicken or boiled chicken breasts. Shred the meat into bite-sized pieces using two forks. Place the chicken into a very large mixing bowl.

Wash your grapes and celery well. Cut the grapes in half lengthwise. Slice the celery into small, uniform bits. Add the grapes, celery, and sliced green onions to the bowl with the chicken.

In a separate small bowl, whisk the mayo and sour cream together. Add the lemon juice, salt, and pepper. Stir until the dressing is smooth. This ensures the seasoning is evenly spread out.

Pour the creamy dressing over the chicken mixture. Use a large spoon to toss everything gently. Make sure every piece of chicken is coated. Do not over-mix or the grapes might get mushy.

Add the chopped pecans right before you are ready to serve. This keeps the nuts crunchy and delicious. Stir them in quickly. If you add them too early, they might lose their snap.

Place the salad in the fridge for at least 30 minutes. This helps the flavors meld together beautifully. Serve it on a bed of lettuce or inside a flaky, buttery croissant.