Chicken Salad

• 2 1/2 lbs boneless skinless chicken breasts
• 0.333 (20 1/16 ounce) can crushed pineapple, drained
• 1/2 bell pepper, chopped finely
• 4 -5 stalks celery, chopped finely
• 1 bunch green onion, sliced
• 1 cup grapes, halved
• 1 cup pecans, toasted with salt and sugar, chopped
• 1/3 - 1/2 garlic clove, pressed
• 1/4 cup fresh sweet basil leaves, chopped
• 1 teaspoon Lawry's Seasoned Salt, to taste or
• 1 teaspoon Tony Chachere's Seasoning, to taste
• 1 (8 ounce) package low-fat cream cheese
• 1/3 cup light mayonnaise
• 1/3 cup light sour cream

1. Either boil chicken with 1/2 an onion and a little celery in salted and peppered water for 20-30 minutes until tender. If you do this, be sure and freeze your yummy broth for later use.
2. Or you may drizzle chicken with olive oil, salt and pepper well, and bake at 350 for 25 to 30 minutes or until juices run clear.
3. Chop or shred chicken. Do it the way you like.
4. Combine mayonaisse, sour cream(start with 1/3 cup of each),cream cheese, pineapple, season salt or Tony's(use Tony's if you like a kick), basil, and garlic.
5. To toast pecans, put in a cast iron skillet with a little butter, sprinkle with salt and sugar, and heat just a few minutes, stirring until til they very slightly brown. Do not overcook. Remove and chop.
6. Combine this with chicken, pecans, and vegetables.
7. Adjust seasonings and creaminess with equal parts sour cream and mayonaisse to taste.
8. Fold in grapes. Add more grapes and pecans if you like.

chicken breasts, bell pepper, stalks celery, green onion, grapes, pecans, garlic, fresh sweet basil, salt, chachere, cream cheese, light mayonnaise, light sour cream

Taken from www.food.com/recipe/chicken-salad-387632 (may not work)