Grilled Chicken Salad Sandwich

• 4 pieces Boneless Chicken Breasts
• 1/2 cups Mayonnaise, More Or Less To Taste
• 1/2 cups Sliced Grapes
• 1/4 cups Sugared Nuts (recipe Below)
• 1/2 cups Dried Cranberries
• _____
• FOR THE SUGARED NUTS:
• 1/4 cups Chopped Pecans (or Walnuts)
• 2-1/2 Tablespoons White Sugar

1. Sprinkle your chicken with a bit of salt and pepper then grill over medium-high heat until done, approximately 6-8 minutes a side for a 4 oz. piece. (Time will vary according to the size chicken used.) NOTE: You do NOT want to use the thin slices of boneless breasts for this.
2. In a large bowl. combine the mayo, grapes, nuts and cranberries, mix it up and set it aside.
3. Once the chicken is done, let it rest for 10 minutes on a plate. Slice the chicken in to cubes for your salad. Dump the chicken and any juices into your prepared mixture. Stir until incorporated.
4. Adjust mayonnaise to your liking. Chill until ready to use.
5. For a sweeter salad, go ahead and add a bit of honey as you are tossing it together. If you are looking for a little kick instead, and a few dashes of red pepper.
6. To make sugared nuts combine the chopped pecans or walnuts with the white sugar in a frying pan. Over medium heat, stir gently until the sugar melts and becomes syrup-like. Remove from heat, stir well and turn out on a piece of parchment or waxed paper. Let cool, break apart and store in an airtight container. I love these over a salad as well.

chicken breasts, mayonnaise, grapes, ubc, cranberries, sugared nuts, ubc, white sugar

Taken from tastykitchen.com/recipes/salads/grilled-chicken-salad-sandwich/ (may not work)