I am kind of a picky eater.  I'm working on it but there is a good side of being picky.  If you are motivated, you learn to cook, if only to create an incredible dish you'll actually eat. Then you feed others, they love your food and you are on your way to loved ones referring to you as a good cook.  Scratch that goal off the bucket list.  This chicken salad can hold its own as a salad or work with bread as a sandwich. The celery supplies fiber and crunch without the additional calories nuts typically add to a chicken salad.  That said, adding water chestnuts or almond slivers won't ruin the recipe.  This recipe makes 4-5 cups.

Preheat oven to 350 degrees

3 large chicken breasts, generously sprinkled with your favorite poultry seasoning. At least a teaspoon per breast. The poultry seasoning will also be the seasoning for the salad so don't skimp.

Bake the chicken breasts for 20-25 minutes.  Once removed from the oven, allow the chicken to cool before chopping into pieces.  The cooling time allows the juice to distribute in the chicken, keeping it from being too dry, as well as letting the chicken get cool enough to handle for chopping

In a large bowl, mix the following:

1/4 C green onion, diced

1/2 C celery, diced

1/2 C diced swiss cheese.  Add more if you are a fan of swiss cheese

1 1/2 C grapes, chopped.  Usually about 40-50 grapes, quartered

Chicken breasts, cooked through, cooled and chopped

Juice of half a lemon

1/3-1/2 C mayo  Amount depends on size of chicken breasts

Combine all ingredients.  Take a taste.  If needed, add salt and pepper and/or more mayo.  Chill and serve