• 1 tsp. dijon mustard
• 1/2 cup light sour cream
• 1/4 cup light mayonnaise
• 1/2 tbsp. fresh lemon juice
• 2 (10 or 12.5 oz) cans Chicken in Water, drained
• 3/4 cup celery, finely chopped
• 1 cup green seedless grapes, chopped
• salt and pepper to taste
• 1/4 cup finely chopped pecans
• 48 frozen fillo cups, thawed

In a large bowl, combine mustard, sour cream, mayonnaise and lemon juice. Shred chicken if in chunk form and add. Add celery and grapes. Season with salt and pepper. Cover and chill at least 1 hour. When ready to serve, fold in the pecans and fill the cups.