The basic recipe belonged to my Great Aunt.  I  I used Hellman’s Roasted Garlic Mayonaise instead of plain Mayonaise. I also leave out the egg because I do not care for boiled eggs in my chicken salad. I seasoned the chicken with McCormick’s Garlic and Herb no salt seasoning while it is cooking. I also toasted the almonds in a pan on the stove in a tad of garlic butter. I use prechopped celery when i can and buy my almonds already slivered.  The original recipe called for chopped but I find it is easier to debone if you just shred it with two forks

5 Bone in Skin on Chicken Breast Halves cooked and shredded
1 c chopped celery
2 c seedless red or green grapes (halved)
1 c slivered almonds (toasted)
1 c Hellman’s Roasted Garlic Mayonnaise
1 c sour cream
4 hard cooked eggs, chopped optional

Boil Chicken in lightly salted water 30 minutes let cool and then shred instead of chop.
Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes, and almonds, then fold in eggs. Refrigerate until ready to serve.