Chipotle Pistachio Chicken Salad

Season chicken breasts with salt and pepper. Cook them in a skillet over medium heat for 5-6 minutes per side (timing will vary based on the thickness of the chicken). You can use your desired method of cooking if you prefer. Cool the chicken completely and dice it quite small. Put them in a large bowl.

Cut grapes into quarters and add them to the bowl with the chicken. Add pistachios. Squeeze in lime juice, add chipotle powder, and toss. Add mayonnaise and toss to coat. Season with salt to taste.

Chill the salad for 1 hour. Serve on its own, on regular sandwich bread, in wraps, or (best of all) on fresh-out-of-the-oven ciabatta rolls.

Note: This is best enjoyed within a day or two of preparation, otherwise the pistachios will turn soft.