Boil 3-4 chicken breast in water, until meat is well cooked. Drain off liquid, take off skin and bone, shred chicken breast into small pieces with knife and fork. Add one red apple with skin left on, chop into small chunks. Add one small drained can of minced pineapple. Add about one cup or less of chopped almond slices or pecans.
Mix shredded chicken, red apple, minced pineapple, chopped almonds or pecans. Add mayonnaise, the mayonnaise you add until all ingredients are moist. This you just have to wing it, for the chicken breast are never the same size. After well mixed fold the green and red seedless grapes into mixture. Sprinkle red and green seedless grapes on top.
Serve with any type of crackers or bread. I use Ritz.
I leave the chicken salad in fridge until ready to serve.
See the Miss Ruby’s chicken salad on my table set with Early American Prescut Crystal