Sunny Summer Chicken Salad

• 42 ounces boneless chicken breasts (6 regular sized boneless chicken breasts)
• 3 cups celery (Diced)
• 3 cups red seedless grapes (Cut in Half)
• 2 14 cups fat-free mayonnaise
• 3 tablespoons lemon juice (Fresh Squeezed if Possible)
• 1 teaspoon kosher salt
• 12 teaspoon white pepper
• 12 teaspoon black pepper

1. Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting -- Let cool enough to handle and start to rip/shred into smaller pieces.
2. Not shredded.
3. but I like the ripped up texture rather than 'cubes' of chicken.
4. It looks much more organic too.
5. Put all of the ingredients into a bowl and mix -- EXCEPT FOR THE CASHEWS!
6. Cashews are optional, and NEEEEEED to be put on lastly, to maintain the crunchyness they deserve.
7. So.
8. 1 1/2 cups cashews if you will be serving that day and that day only- can you mix in -- otherwise, just sprinkle each serving with a tablespoon or 2 before you serve.
9. Mix all together but save those cashews for the garnish -- If you put them on and mix them in- they get soggy.
10. Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.

chicken breasts, celery, red seedless grapes, mayonnaise, lemon juice, kosher salt, white pepper, black pepper

Taken from www.food.com/recipe/sunny-summer-chicken-salad-230387 (may not work)