INGREDIENTS

-1 1/2 lbs of boneless, skinless chicken breast OR you can use canned cooked chicken (if you're pressed for time!)

Italian Salad dressing
-3/4 cup mayonnaise
-3 Tbsp lemon juice
-3 T fine chopped celery (the recipe calls for only 3 T but I usually use more for my own personal taste)
-3/4 cup halved grapes (you can also use raisins or dried cranberries, which are both found in the baking aisle at the grocery store)
-1/2 upc chopped pecan or walnuts
-Salt, pepper, and onion powder to taste

INSTRUCTIONS

1. Marinate chicken in Italian dressing for about 1 hour. You can either bake (set oven for 350° F) the chicken or grill, whatever you prefer.

2. Allow to cool.

3. Shred the chicken either by hand or you can toss in the blender for a few seconds. Discard any remaining dressing.

4. Add mayo, lemon juice, salt, pepper, and onion powder. Mix well.

5. Add pecans and celery, mix well; Add grapes or raisins or cranberries and gently fold into mixture.

Cashews or Almonds are great alternatives as well and Jill suggested apple chunks.