Yacht Club Chicken Salad

Every recipe I have seems to have some person or memory with which I associate it.  This chicken salad always reminds me of my days as a sailing instructor growing up in Erie, PA on the lake. The EYC always had the best chicken salad...with a whole bunch of goodies thrown in so it was both savory -- and sweet.  I'd eat it on my lunch break and love every bite.  It seemed like such a fancy way to serve chicken salad -- especially when I was comparing this to the version my high school cafateria dished out during the school year.

A plate of this on a hot day -- yum!  With or without bread is delish, but I actually think I like it better atop a bed of lettuce (this week's green leaf is perfect).  Although, it'd also be killer on some challah. I've served it at a few baby sprinkles and it's easy to make in small or large quantities.  Enjoy!

Yacht Club Chicken Salad

(yields four servings)
2 chicken breasts, cooked and shredded (I just sauteed mine in a little coconut oil and pulled the meat apart with two forks)
1 cup red grapes, halved
¼ cup mayo (or I like plain whole milk yogurt)
juice of ½ a lemon
1 apple, cut into bite size pieces (I used organic Galas that I add on to my weekly box)
⅓ cup chopped pecans
salt & pepper, to taste

Mix all ingredients together.  Serve!