Chicken Salad

This is one my favorite go-to recipes.  I love to make this for parties, showers, or anytime I need to feed a large group of people.  This week was teacher appreciation week at my son's preschool so I volunteered to make a main dish for the teacher and staff luncheon today.  This is the easiest thing to make and it's absolutely delicious. 

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Ingredients:
Boneless skinless chicken breasts
Purple or red grapes
Canned pineapple tidbits, drained
Seasoned salt
Fresh ground pepper
Miracle whip 
Crossants or bread

1.  I fill a large crockpot with boneless skinless chicken breasts (frozen or fresh) and water the day before.  I usually sprinkle a few spices in like cajun seasoning, marjoram, pepper, whatever you have that goes with chicken.  Cook all day on low (8-10) hours.  

2.  Then remove chicken and shred/chop for the salad.  Put chicken in a large mixing bowl and add about half a bunch purple or red grapes (split grapes in half).   Add 1/2 to 1 can pineapple tidbits drained.  Then add 1/4 to 1/2 cup chopped walnuts or pecans.  Add miracle whip (not mayonaise) probably more than 1 cup (I don't know a quantity-just mix in til it seems like the right texture).  Add seasoned salt, at least a teaspoon (you will have to taste and decide how much to add).  Mix all together.  

3.  Refrigerate overnight and put on crossants just before serving.  About 2 1/2 lb. of chicken makes enough salad for 18 mini crossants.  You can put extra salad in fridge and serve on crossants or bread later.  

I buy the mini crossants at Sam's Club.  They have the best price for the quantity needed.  

Whenever I slow-cook chicken for a casserole or chicken salad, I strain and save the chicken stock and freeze it for recipes.  You can freeze it in ice cube trays and then transfer the frozen cubes to a ziploc bag.