Start by cooking the chicken. You can use leftover chicken or cook fresh chicken specifically for this recipe. I prefer to cook chicken breasts in a pot of boiling water until they reach an internal temperature of 165°F. Once cooked, let the chicken cool before dicing it into small cubes.

In a large bowl, combine the diced chicken, celery, red grapes, and dried cranberries.

In a separate bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until well combined.

Pour the dressing over the chicken mixture and stir until everything is evenly coated. Add salt and pepper to taste.

Chill the chicken salad in the refrigerator for at least an hour to allow the flavors to meld together.

When you're ready to serve, garnish with additional grapes or cranberries if desired.