Chicken Salad

A really good chicken salad to use as a dip for crackers or for sandwiches on any type of bread. It can be customized to your liking easily by types of grapes, nuts, apples you decide to use. I received it from a friend but not sure where it came from before that. Prep time is based on marinating and chilling times. Actual hands on Prep takes approx 30 min.

• Ready In: 3 hrs 30 mins
• Serves: 4-8
• Yields: 2 1/2 cups

Ingredients

• Marinated Chicken

• 1  cup crushed pineapple
• 1  cup soy sauce
• 1  teaspoon garlic powder
• 1  teaspoon ground ginger
•  salt
•  pepper
• 1  lb boneless chicken, skinless (breast or thigh)

• Mixture

• 1  cup mayonnaise (plus or minus for consistency based on amount of chicken actually used)
• 1  tablespoon  balsamic vinegar
• 1  tablespoon brown mustard
• 1⁄2 cup seedless grapes, cut in quarters (I use flame but any other seedless can be used)
• 1⁄2 cup apple, diced (I use granny smith but any type can be used)
• 1⁄4 cup  nuts, coarsely chopped (walnuts or almonds)

Directions

1. Combine all marinade ingredients except for Chicken.
2. Add chicken and marinate for at least 30 minutes but best for a couple of hours.
3. Bake Chicken at 350 degrees until done (based on thickness of chicken) approximately 20-30 minute.
4. Remove chicken from pan to cool. Discard any remaining marinade. Once chicken has cooled cut into small pieces or shred by hand into large bowl.
5. Add all mixture ingredients to bowl.
6. Stir throroughly until well combined.
7. Chill for approximately an hour.
8. Serve on crackers or bread product as preferred.