Chicken Salad Recipe

8 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon dried thyme leaves
1 teaspoon salt
½ teaspoon black pepper
1½ to 1¾ cups salad dressing or mayonnaise
3 to 4 medium celery stalks, thinly sliced
2 cups seedless grapes, cut in half
2 cups sliced almonds, lightly toasted, if desired
2 to 3 tablespoons sugar, optional

1. Place the chicken in a Dutch oven. Add enough water to just cover the chicken. Bring to a boil; reduce the heat, and simmer, uncovered, for 12 to 15 minutes, until the chicken is no longer pink in the center. Drain well, cool, and shred. Do not chop.
2. Combine the chicken, thyme, salt, and pepper in a large bowl; mix well. Add the salad dressing and toss to coat completely. Add the celery, grapes, and almonds; toss to mix well. Add the sugar for a sweeter flavor, if desired. Serves 8.