Andrea's Chicken Salad

Ok, so I'm posting this because my husband insists that my chicken salad is the best he's ever had. So here it is. I think it's pretty good...but what is good to one person might not be good to another. Anyway, since I never measure things when I cook all the amounts are APPROXIMATE. Don't take my word for the amounts...if it tastes like it needs more of something...add it! Sorry I don't have a picture this time.

Ingredients:

3-4 medium chicken breasts (or already cooked leftover chicken)
1/2 cup Mayo (I use lowfat)
1 cup fat free plain yogurt
a handful or two of red, seedless grapes
1/4 of a red onion, finely chopped
2 -3 stalks celery, chopped
1 can water chestnuts, chopped
a handful of chopped cashews
1-2 tsp. spike (look here if you don't know what spike is) - thanks to my Aunt Kalyn for introducing me to the wonders of spike.
Celery seed to taste
salt and pepper to taste
Sometimes I add a little onion salt too just to bring out the flavor of the onions more

Directions:

1. boil chicken and add chicken boullion and poultry seasoning to the water (it helps flavor the chicken).

2. shred and chop chicken and combine all ingredients in a medium mixing bowl. I usually taste and add things as I go so don't be afraid to tweak it to your liking. Each batch of mine turns out different.

3. Serve on crusty rolls, in pitas, in croissants, or pretty much any bread product you enjoy. I like mine on lightly toasted sourdough rolls with lettuce...mmmm!