Chicken Salad

Chicken Salad
3 lbs. boneless chicken, cut in cubes
1 1/2 cups pecan halves
1 cup celery, diced
1 1/2 cup sour cream
1 1/2 cup mayonnaise
3 cups water
1 chicken bouillon cube
1 lb. seedless green grapes
1 tsp. fresh dill
salt and fresh ground pepper to taste

Preheat oven to 350F and place chicken in shallow pan. Bring water to a boil, add bouillon cube. Bring to boil. Pour over chicken to cover. Cover and bake 30 minutes or until cooked thoroughly. Chill in liquid, then drain and discard liquid.
Shred chicken into pieces in large bowl. Add grapes, pecans, celery and dill. Toss well. Mix sour cream and mayonnaise in mixing bowl. Toss with chicken mixture. Season to taste. Cover and chill before serving. Serve on a bed of lettuce, garnish with cherry tomatoes cut in half.