Pecan Grape Chicken Salad

• 3 lb. boneless, skinless chicken breasts
• 1 chicken flavor bouillon cube
• 1 1/2 c. light (33% less fat) sour cream
• 1 1/2 c. reduced calorie, no cholesterol mayonnaise
• 2 large stalks celery, diced
• 1 lb. seedless green grapes
• 1 1/2 c. pecan halves
• 1 c. chopped fresh dill
• 3/4 tsp. salt
• 3/4 tsp. black pepper
• 2 bunches watercress or mixed salad greens
• dill sprigs (optional garnish)

1. Preheat oven to 350u0b0.
2. Arrange chicken in single layer in large shallow baking dish.
3. Dissolve bouillon in 3 cups boiling water; pour enough bouillon mixture into dish to cover chicken. Lay a sheet of foil or parchment over chicken.
4. Bake chicken for 30 to 40 minutes or until just cooked through.
5. Let chicken cool in poaching liquid, then shred into bite-size pieces.
6. Discard liquid.

chicken breasts, chicken flavor, light, mayonnaise, stalks celery, green grapes, pecan halves, dill, salt, black pepper, bunches, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857416 (may not work)