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

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.