CHICKEN SALAD

Ingredients

6 chicken breasts
1 stalk celery, finely chopped
1 tablespoon honey
1/4-1/2 cup bottled ranch dressing
1/4-1/2 cup mayonnaise
1/2 cup chopped toasted pecans
20-40 red seedless grapes

Preparation

Boil chicken in lightly salted water until tender, about 45 minutes. Cool, remove from bone and chop. In a bowl, combine chicken, celery and honey. Combine equal amounts of ranch dressing and mayonnaise. Add just enough to chicken mixture to moisten ingredients. Stir in pecans. Squeeze juice from each grape into salad, then add smashed grapes. Mix well. Serve with crackers. Best if made a day or two before serving. Makes 10-12 servings.

—Marie Terrell, Elmore County