Chicken Salad

3 large chicken breast halves with skin on, bone in.
Lawry's Seasoned Salt
1 cup bias cut celery
4 bias cut green onions (some green)
1 cup frozen peas, rinsed in warm water to defrost
2 cups seedless red grapes, cut in half
1 package of sliced or slivered almonds
Dressing~~
1/2 cup Best Foods Mayo (Hellman's)
1/2 cup sour cream
1 Tbs. Chicken bullion granules
1/2 tsp. fresh ground black pepper
1/2 tsp. Accent

The most important part of this recipe is the preparation of the chicken.
Sprinkle the breasts liberally with Lawry's Seasoned salt, and BROIL the breasts till juices run clear. Allow them to cool. Shred the chicken meat, along with the crispy skin. Combine with the rest of the items, and toss with the dressing. This is even better served the next day.

Diced Chicken, Celery, Onion, sweet or dill pickle relish, salt, pepper, mayo, could add diced cheddar cheeses and walnuts, add a about 1/2 tsp celery seeds for added flavor.