In a large mixing bowl, combine the diced chicken, chopped celery, halved grapes, and sliced almonds.

Note: Ensure your chicken is cooled and not too moist, as excess moisture can make your salad soggy.

In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and black pepper until smooth.

Tip: For a healthier alternative, substitute half the mayonnaise with Greek yogurt.

Pour the dressing over the chicken mixture and toss gently until everything is well coated.

Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld.

Warning: Always taste your salad after seasoning and adjust if necessary, but remember, it’s easier to add more seasoning than to take it out!