3 1/2 lbs. boneless, skinless chicken breasts, poached until tender & cooled to room temp.
5 ribs celery, coarsely chopped
1 1/2 c. seedless green grapes, cut in half
1 1/2 tsp. dried thyme
1 1/2 tsp. garlic powder
Salt & freshly ground pepper to taste
2 c. Hellmann's mayonnaise

1. Cut the breasts into 3/4" chunks, removing and discarding any tough tendons.

2. Toss the chicken, celery and grapes together in a large bowl. Season with thyme, garlic powder, salt and pepper. Bind the salad with mayonnaise. If you like very creamy and moist salad, use an extra cup of mayonnaise.

3. Transfer to serving bowl and refrigerate, covered, at least 1 hour. Serves 6 to 8.