Chicken Salad

• 2 boneless chicken breasts (about 3 lb.)
• 4 small dill pickles
• 2 celery ribs
• 3 boiled eggs
• salt and pepper
• 1/2 to 1 tsp. McCormick Herbes de Provence (optional)
• 10 to 15 red seedless grapes, halved
• 1 pt. light Miracle Whip salad dressing
• 1/2 c. pecans, chopped fine
• lettuce, deviled eggs and cherry or grape tomatoes (for garnish)

1. Boil chicken in water until tender.
2. Add salt and pepper to taste and add Herbes to the water before you boil the chicken. Put the chicken in the food processor.
3. Process until very small. Put in bowl and set aside.
4. Add pecans.
5. Process the pickles, eggs, celery and then add to the chicken.
6. Add the grapes and stir well.
7. Add the salad dressing to make it as moist as you like. Cover the serving dish with lettuce and put the salad in the middle of the bed of lettuce.
8. Place deviled eggs around the salad, leaving a space between the eggs where the tomatoes will be placed.

chicken breasts, dill pickles, celery, eggs, salt, grapes, light miracle, pecans, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50195 (may not work)