3 1/2 lbs. boneless, skinless chicken breasts, poached just until tender & cooled to room temperature
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 (fresh garlic is overpowering)
Salt & freshly ground pepper to taste
3 c. (or as needed) Hellmann's light mayonnaise

Cut chicken breasts into 1-inch chunks, removing and discarding any tough tendons as you go along. Toss the chicken, celery and grapes together in a large bowl. Season with the thyme, garlic powder, salt and pepper. Bind the salad with the mayonnaise. You want to use a lot of mayonnaise to make the salad very moist and creamy. Transfer the salad to a serving bowl and refrigerate covered at least 1 hour before serving. Serves 6 to 8.