Sweet Raisin Chicken Salad

My friend Vicky Gomez gave this to me. She is very vague about quantities, as she makes the salad with a little of this and a little of that. It has fruit preserves, Dijon mustard and sweet raisins.

• Ready In: 30 mins
• Serves: 4

Ingredients

• DRESSING

• 3⁄4 cup  apricot-pineapple preserves (Of choice) or 3⁄4 cup  peach jam (Of choice) or 3⁄4 cup  unsweetened  preserves (Of choice)
• 4  ounces sliced water chestnuts, drained and sliced in 1/2
• 1⁄2 cup golden raisin
• 3  tablespoons Dijon mustard
• 2  tablespoons brandy (optional) or 2  tablespoons Bourbon (optional)
• 1⁄2 teaspoon salt
•  fresh ground black pepper, to taste
• 1  pinch crushed red pepper flakes (optional)

• SALAD

• 2 1⁄2 lbs skinless chicken breasts, bone-in pieces
•  prepared  mixed salad green, containing romaine, iceberg lettuce, radishes, red cabbage, carrots

Directions

1. DRESSING:
2. In a small bowl, combine all ingredients for dressing and mix well.
3. SALAD:
4. Arrange chicken pieces in a 12x8x2"glass baking dish with meaty pieces to outside of dish.
5. Brush dressing over chicken, evenly coating each piece.
6. Cover with waxed paper and microwave on HIGH until done, 20-25 minutes, rotating dish a half turn after 10 minutes.
7. Allow chicken to cool only until it can be handled.
8. Remove meat from bones and shred with two forks or fingers, if it's not too hot.
9. Toss with any sauce remaining in the dish.
10. Cover and set aside to cool or keep warrm.
11. Cover serving platter or individual plates with salad mix.
12. Mound chicken mixture on top.