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.