Chicken Salad - cooking recipe

Ingredients

8 chicken breasts
2 cups diced celery
3 cups mayonnaise
2 T. lemon juice
1 lb. bacon, fried and crumbled
2 cups roasted pecans
grapes, sliced (optional)

Preparation

Boil chicken breasts until tender.
De-bone chicken and chop into small pieces.
Roast pecans in oven for a few minutes...watching carefully to avoid burning.
Add pecans and remainder of ingredients in a large bowl.
Mix well and chill. Serve with sliced croissants, or on a lettuce bed with crackers. Serves 10-12.