My Favorite Chicken Salad (so far)

I used to have a friend that made the best chicken salad sandwiches, better than any I had eaten before. Her secret? She baked her chicken! And she didn't add large amounts of mayo to make it sloppy. It was, just perfect, with nuts, mayo and chicken. As time has passed, I've added the other ingredients to it. But I still like to bake the chicken breasts, as it adds a depth of flavor that boiling can't. The crunch of the nuts and the vegetables is a delicious contrast with the chicken, so it makes a wonderful sandwich. Of, course, you can alter the ingredients to suite your own tastes. I use bone in breasts and take care not to over bake them and dry them out. Here's my recipe for delicious Chicken Salad.

MY FAVORITE CHICKEN SALAD (so far)

3 bone in chicken breasts ( this made about 4 cups of diced meat)

1 stalk of celery, diced (1/4-1/2 cup)

1/2 cup chopped pecans or walnuts

1 heaping cup of red seedless grapes (cut in half if very large)

1 T. diced red onion, optional (sometimes I use onion powder instead)

1/4 cup diced red bell pepper, optional

1/2-3/4 cup mayo; start with a lesser amount and add more only if you need it

2 tsp. Dijon mustard, optional

salt and pepper to taste

Bake chicken breasts in a 400 degree oven until done. When pierced with a fork the juices will run clear. Mine were done in about 35 minutes. I t will depend on how large the chicken breasts are as to how long they bake. Remove from the oven and cool completely. Once cool, remove the meat from the bones and dice and add to a large bowl. I had 4 cups of meat, but it may vary.

Add the rest of ingredients and mix well. Start easy with the mayo and add more or less, according to your preferences. Refrigerate for several hours before serving. Serve on some good rolls or on lettuce lined plates.