Grandma Conaulty’s Chicken Salad

Refreshing and light with lots of flavor, this chicken salad is good as a light lunch or for a party.

• 2        boneless skinless chicken breasts
• 2 tbsp kosher salt or 2 tsp table salt
• 1 c     green grapes, sliced in half
• ¾ c    sliced or slivered almonds, toasted
• 1/2 c  mayonnaise
• ½       lemon, juiced (~2 tbsp lemon juice)
• ½ c    crushed or chopped pineapple
• ½ tsp salt (or to taste)
• ¼ tsp pepper (or to taste)

1. Poach chicken: Place chicken breasts, 2 tbsp kosher salt, and 4 cups cold water in a large pot. Heat on medium to bring to a simmer. Turn chicken over, cover with tight fitting lid, and turn off heat. Chicken will continue to cook in the hot liquid. Check at 5 min, make take 10 for larger chicken breasts. Remove from pot and let cool. Cut chicken in bite sized pieces.
2. To toast almonds: Preheat oven to 425F. Place almonds on small cookie sheet in single layer and bake for 5 min, check at 3-4 min and stir. Be careful of scorching! Remove when golden brown and remove from tray immediately to cool.
3. Combine sliced grapes, chopped or crushed pineapple, mayo, lemon juice, salt and pepper. Chill 4-6 hours.
4. Just before serving add toasted almonds. Serve with club crackers.