Chicken Salad

This recipe is adapted from many recipes.
 It is really much better the next day!

4 chicken breasts or 5 chicken thighs, bone in
1 handful of green grapes, sliced in half
1 large handful of red grapes, sliced in half
1  1/2 teaspoon of dried thyme
1 pinch garlic powder
1/2 cup mayonnaise
1/2 teaspoon olive oil
1/2 cup pecans or almonds or walnuts
1/2  apple, diced (optional)
2 stalks celery, diced

    This recipe is a favorite of mine, it is so easy to make and even easier to eat the whole bowl by yourself!  There are many ways to make the chicken. I will sometimes bake it with salt, pepper and olive oil or  poach it with carrots and onions. You can also grill the chicken or use a rotisserie chicken. Also, if you make too much chicken, just wrap it in foil and put it in the freezer for the next time you make this chicken salad.

Slice the chicken into small 1/2 bite-sized pieces, stir in nuts, apples (opt), celery, thyme, olive oil, grapes and garlic powder.  Starting with 2 very heaping tablespoons of mayo, mix until creamy. You can add the remainder of the mayo if you need it. Salt and pepper to taste, cover tightly and refrigerate for 5 to 10 hours.