– ½ cup light mayonnaise – ½ cup light sour cream – 1 tablespoon fresh lemon juice – 1 teaspoon salt – ½ teaspoon pepper – 2 pounds boneless skinless chicken breasts cooked and diced – 1 cup celery diced – 1 cup grapes quartered – 2 green onions diced – ½ cup chopped pecans toasted – 24 3- inch gougeres
Add diced chicken, celery, grapes, and onions and toss gently to combine.
Cover and chill at least 1 hour. Stir in pecans just before serving.
To serve, cut gougeres in half and fill with a scoop of chicken salad.