Boil 4 large frozen chicken breasts in 4 cups water with 4 chicken bouillon cubes for 1 hour and 20 minutes over medium heat. Check on occasion to make sure water doesn't get too low, add as needed.
Cool breasts. Slice lengthwise in thirds and shred with two forks. Reserve.
Sauce:
In a large bowl, add:
2 C. Best Foods Mayonnaise (I use the Light version)
1/4 C. whipping cream or Half & Half
1/4-1/2 t. salt (I omitted the salt on accident and it was fine)
2 Tbsp. Sugar (or more, to taste)
1 tsp. lemon juice
1/2 tsp. pepper (Yes, this much!) :)
1/2 C. finely chopped green onions (1/2 to full pkg.)
1 C. semi-coarsely chopped celery
1 C. red grapes cut into fourths
1 Granny Smith apple, peeled, sliced & coarsely chopped
(*Opt.: water chestnuts, chopped or slivered almonds)
Stir shredded chicken breasts into sauce and spoon mixture into crescents or pita bread.
Serve with Ruffles potato chips or barbecue flavored chips.
