Boneless, skinless chicken breast
Salt & Pepper
Rinse and pat dry your chicken. Place on a cookie sheet lined with parchment paper. Drizzle with a little bit of EVOO and then season with salt & pepper. ((I had a whole breast and roasted it for an hour at 350*)) Let rest and then chill in the refrigerator.
When you're ready to make your chicken salad, you'll need:
Chicken breast, cut into small cubes
Throw everything into a bowl ((my grapes were tiny, so I left them whole...you could halve them if need be)) and toss to coat. Season with cayenne for just the right amount of spice!
Dried cranberries and almonds or pecans/walnuts would be yummy too...I just didn't have any on hand.
Serve with crackers or on a croissant, toasted bread, etc.