Aunt Ginny's Chicken Salad

*I am reposting this recipe because I've been having viewers tell me lately that there was a problem with the original post showing up. I couldn't fix it, so I had to repost it. I lost all the comments, but just so you know, other people tried it and liked it. :)  When you try the recipe, let us know how it goes! :)  Happy cooking, everyone!*

Last week when my husband and I decided last-minute to go out to a movie, I whipped up my favorite chicken salad for a quick dinner. This is my Aunt Ginny's recipe, and it's one of those few recipes that I collected while I was a teenager. For some reason, it's become my tradition to have homemade rolls and chicken salad for our Easter picnic every year. So I've made it almost every Easter since I got married. :)
My mother-in-law recently taught me a time saving trick when it comes to preparing dinners with chicken. In the morning she puts a bunch of frozen chicken breasts in the crockpot with 1 cup of water and some bouillon cubes. Then she cooks it on low for 7 or 8 hours and when it's time to prepare dinner, the chicken is already cooked and ready to go. I think it's a genius idea. This is the first time I've done it, and it worked great in this chicken salad. Crockpot-cooked chicken does have a little bit of a different texture, so if you prefer, your usual method of cooking chicken will work great too. :)

Aunt Ginny’s Chicken Salad

submitted by Erin ~ www.thesisterscafe.com
printable recipe here

3 c. diced chicken, cooked
1 8oz can pineapple tidbits
1 c. celery, diced
½ c. chopped almonds
1 c. seedless grapes

Dressing ingredients:
1 T. olive oil
1 T. vinegar
½ c. mayo
1 tsp salt

Mix dressing ingredients and pour over salad ingredients. Toss to coat. Refrigerate until serving.