Chicken Salad with Pecans, Grapes, and Ginger

Ingredients:

3 large chicken breasts, bone-in, skin on
Salt and freshly ground black pepper
3/4 cup mayonnaise
2 TBS apple cider vinegar
1 TBS chili sauce
2 TBS hot sauce
1 1/2 TBS fresh ginger, grated
1/2 cup celery, diced
1/4 cup pecans, toasted and chopped
3/4 cup seedless red grapes, halved
Freshly ground black pepper to taste
Mixed salad greens

Preheat oven to 350 degrees. Spray roasting pan with Pam and place chicken breasts, seasoned with salt and pepper, skin side up, on pan. Bake approximately 60 minutes, or until done (check with thermometer). Refrigerate chicken, and let cool completely.

Combine mayonnaise, vinegar, chili sauce, hot sauce, and ginger and mix thoroughly. Refrigerate.

Remove and discard skin from chicken; remove meat from bones, and shred by hand. Place shredded chicken in large bowl, and slowly stir in mayonnaise dressing just until chicken is coated. Add celery, pecans, and grapes to bowl. Add just enough of the remaining dressing to coat the salad; adjust seasoning. Serve over mixed greens. 6-8 servings.