Sweet Raisin Chicken Salad

• 34 cup apricot-pineapple preserves (Of choice) or 34 cup peach jam (Of choice) or 34 cup unsweetened preserves (Of choice)
• 4 ounces sliced water chestnuts, drained and sliced in 1/2
• 12 cup golden raisin
• 3 tablespoons Dijon mustard
• 2 tablespoons brandy (optional) or 2 tablespoons Bourbon (optional)
• 12 teaspoon salt
• fresh ground black pepper, to taste
• 1 pinch crushed red pepper flakes (optional)
• 2 12 lbs skinless chicken breasts, bone-in pieces
• prepared mixed salad green, containing romaine, iceberg lettuce, radishes, red cabbage, carrots

1. DRESSING:.
2. In a small bowl, combine all ingredients for dressing and mix well.
3. SALAD:.
4. Arrange chicken pieces in a 12x8x2"glass baking dish with meaty pieces to outside of dish.
5. Brush dressing over chicken, evenly coating each piece.
6. Cover with waxed paper and microwave on HIGH until done, 20-25 minutes, rotating dish a half turn after 10 minutes.
7. Allow chicken to cool only until it can be handled.
8. Remove meat from bones and shred with two forks or fingers, if it's not too hot.
9. Toss with any sauce remaining in the dish.
10. Cover and set aside to cool or keep warrm.
11. Cover serving platter or individual plates with salad mix.
12. Mound chicken mixture on top.

apricotpineapple, water chestnuts, golden raisin, mustard, brandy, salt, fresh ground black pepper, red pepper, chicken breasts, mixed salad

Taken from www.food.com/recipe/sweet-raisin-chicken-salad-196892 (may not work)