Chicken Salad

4 skinless, boneless chicken breasts

1/2 cup Cranraisins

Mayonnaise

1 small package chopped walnuts

1 tall stick celery, chopped fine

salt and pepper to taste

Boil chicken breasts until tender, drain and cool completely. Dice chicken into small bits. Stir in cranraisins, walnuts and celery. Mix in enough mayonnaise to make salad spreadable, using 4 - 5 tablespoons. Salt and pepper lightly. Refrigerate about 1 hour. Stir again before serving with butter crackers or on butter lettuce.