Chicken Salad Recipe

Quite a few of you emailed wanting the recipe for my mom's chicken salad. So we decided to remake it and take pics along the way. Enjoy and know that you can add or leave out what you like:)

Ingredients: Serves 8-10 sandwiches
4 Chicken Breasts (not boneless)
celery-one cup
Hellman's Mayo-as needed, not too much
grapes-one cup
pecans-1/2 cup
olive oil
salt
pepper

Directions:
Take your chicken breasts and rub down with olive oil and then salt and pepper. Place on a baking sheet with aluminum foil and bake in the oven at 350 degrees for 40-45 minutes. The chicken should be brown like the pic above. This keeps the chicken juicy. Let the chicken cool after baking and then peel all white meat off of the bones and place in a large mixing bowl. Next, begin shredding the chicken very fine and get out all the weird little things from the chicken, you'll see what I mean as you start peeling. Next, add the mayo and make sure it is Hellman's, that's my moms secret ingredient. Other brands don't taste the same. Add only a spoon full at a time and mix adding more if needed. You only want the least amount of mayo to hold the chicken together. Next, add your celery (chopped fine) and grapes, nuts, etc. Also, add some more salt and pepper to taste. This should be refrigerated and tastes better the next day. Will last a week in the refrigerator and is also great just on crackers. Enjoy!

FYI- We used 16 breasts to serve 120 women at the Mops meeting.