4 cups diced cooked chicken
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
2 cups seedless green grapes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped pecans
1  head leaf lettuce, washed and dried

3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 cup canned whole-berry cranberry sauce

For the Chicken Salad, mix all ingredients, except the lettuce, in a medium bowl, cover tightly, and refrigerate overnight or until ready to serve.

For the Cranberry Vinaigrette, process all the ingredients in a blender until smooth. Refrigerate until ready to use (or up to 1 week).

At serving time, line individual plates with lettuce, top with a portion of chicken salad, and pour dressing over all.