Janet’s Sweet Chicken Salad

  • 7-8 Chicken breasts pouched and chopped
  • 1 ½ Cup green or red grapes
  • 1 Cup pecans toasted – (To toast nuts spread out on a cookie sheet and bake at 325° until you smell them. Crumble nuts after they are cooled.)
  • 1 Cup dried cranberries
  • 2 Tablespoons chopped crushed fresh dill
  • 3 Cups mayo with one cup of honey stirred together
  • 1 ½ Cup celery chopped
  • Salt and pepper to taste
  • A squeeze of lemon juice