Wednesday Recipes: Grilled Chicken Salad with Toasted Pecans

This is an original recipe, influenced by many others over the years. The thing that is different--is grilled chicken. Other recipes call for rotisserie or baked chicken--and those are fine--but this is a different taste that blends perfectly.

Grilled Chicken Salad with Toasted Pecans

Ingredients:

1/2 cup premade ranch dressing (bottled, your favorite brand)

2 pounds chicken breasts

1 cup red grapes

1/2 cup chopped pecans

1/2 cups dried cranberries

1/2 cup mayonnaise

1 teaspoon seasoned salt

Serve with bread, croissants, or lettuce

Directions:

1. Trim chicken breasts of fat. Place in gallon bag and add ranch dressing. Seal bag and rub chicken with dressing to coat. Place in refrigerator for several hours.

2. Grill chicken until done. Shred and place in large bowl.

3. Slice grapes in half; add to bowl with chicken.

4. Toast pecans--spread on baking sheet and place in cold oven. Set temperature to 350 degrees--remove nuts when oven hits desired temperature. Add to bowl with chicken.

5. Add cranberries, seasoned salt, and mayonnaise to mixture. Stir until completely combined. If still dry, add a tablespoon of mayonnaise at a time until moistened.

6. If using croissants, toast those as well for best flavor (use the same method as with the nuts).

7. Enjoy!!