Chicken Salad With Pinenuts

• 6 boneless chicken breasts
• two packages pinenuts
• 1 bag red seedless grapes
• 1/2 medium white onion
• CHICKEN BOIL
• 3 carrots
• 1 TBSP celery salt
• 1/2 medium white onion
• 4 large cloves of garlic sliced
• 1 TBSP dried Basil
• 1 TBSP dried Tarragon
• 1 TBSP dried mint
• 1 TBSP lemon pepper
• Seasoning salt
• DRESSING
• 2 TBSP Helman's Fat Free Mayo
• 1 tsp Au Jus or to taste
• Salvage as many of the slices of garlic as you can spoon out
• 2 tsp balsamic vinaigrette or to taste

1. Fill a large stewpot and combine all ingredients except 1/2 onion, pinenuts and grapes and bring to a boil. Let simmer covered for 30 minutes.
2. Remove chicken breasts and put in a colander to cool. You'll want to keep some of the au jus to add to the dressing.
3. Once chicken has cooled off a bit use a fork to shred the meat. Once all the meat is shredded place in a large bowl and set aside.
4. Cut grapes in half and add to your chicken.
5. Cut desired mount of onion and add to chicken.
6. Use a skillet to toast pine nuts. no oil is necessary but make sure you use a wooden spoon and keep those nuts moving so as not to burn them. Add to chicken.
7. Whisk dressing ingredients and add to chicken. Mix and salt to taste. Enjoy!

chicken breasts, pinenuts, grapes, white onion, chicken, carrots, celery salt, white onion, garlic, basil, tarragon, mint, lemon pepper, salt, dressing, mayo, jus, salvage, balsamic vinaigrette

Taken from www.epicurious.com/recipes/member/views/chicken-salad-with-pinenuts-50106817 (may not work)