Prepare the chicken pieces by marinating them with garlic paste and a bit of freshly cracked pepper.

Cook the chicken in a non-stick dish with a tad bit of water added to it, covered, on a low flame. the chicken should be just done (opaque on all sides).

When the chicken is cooked, take it off the heat and let it rest till almost room temperature. chop into bite sized pieces.

Chop the celery stalk and spring onions into thin pieces. set aside.

In a large salad bowl, mix together the sour cream, mayonnaise, brown sugar, lemon juice, salt and pepper. add the dill and stir well.

Add the remaining ingredients and toss well to coat with the dressing.

Best served on rye or multi-grain toast, with either shredded iceberg lettuce or baby spinach and honey mustard dressing. :)