Chicken Pecan Salad

2 roasted skinless chicken breasts, cut into bite-size pieces
1 red delicious apple, cut into bite-size pieces
1 C red grapes halved
1 C toasted pecans, chopped
2 stalks of celery, diced
½ C Hellman’s mayonnaise
Lemon juice from ½ lemon (to coat apple with to prevent browning)

Place apples in a bowl. Coat apples with lemon juice to prevent browning. Add red grapes, toasted pecans, and celery to bowl. Add mayonnaise and stir gently until thoroughly combined. Place lid on the bowl (or use plastic wrap) and place in refrigerator until chilled. Serve directly out of the bowl or place a serving on your favorite artisan bread with iceberg lettuce.