Mmmm.... Chicken Salad

I was never a fan of chicken salad until I got pregnant in 2004.  I fell in love with McAllister's chicken salad during my short-lived pregnancy.  My love was rekindled at a friend's house last summer.  But she couldn't remember the recipe so I started a search for a recipe that had all of the ingredients I wanted.  It turned out I had to just put a lot of recipes together until I found a taste I liked.  I've had confirmation by a friend as well as by the husband that this recipe is tasty so I'm sharing. 

Beware:  there are absolutely no "measurements" here.  It's really mostly just throwing a bunch of stuff in a bowl until it's just right.  Also note that in my pictures I used the food processor.  I usually hand chop everything, but I actually liked it better in the food processor because it tasted more blended and smooth, not so chunky.  I like to eat this spread on Ritz crackers, but it's also good on bread or toast or however you like to eat your chicken salad.

2 Good sized chicken breasts
3 Celery stalks
1/2 yellow onion
1 Granny Smith Apple
A handful of raisins
A glob (yes, that's the technical term) of mayonaise
Salt and Pepper to taste

Boil chicken breasts until they're done

Trim celery and wash

Cut the core out of the apple and peel

Throw chicken, celery, onion, and apple into food processor

OR chop celery, onion, and apple until pretty small pieces and shred chicken
Add raisins and mayonaise

Serve in your favorite way.  Like I said, my favorite way is spread on Ritz crackers in blobs (yes, another technical term).  It's definitely better on crackers when it's more spreadable, but the chunkier style is good as a sandwich.  YummmmmmY!