Toasted Pecan Chicken Salad

1 – 13 oz. can chunk chicken breast
1/2 cup chopped pecans
1 apple – peeled, cored and chopped
juice of 1/4 of a lemon
salt & pepper – to taste
1 cup red grapes – cut in half
2 hard boiled eggs – chopped
4 tablespoons mayonnaise

Drain chicken. Toast pecans on a cookie sheet in 350°F oven for 3-5 minutes. Mix ingredients thoroughly in a large bowl. Cover and refrigerate at least 2 hours.

Note: Substitute canned chicken with a grilled or Rotisserie chicken torn into bite size pieces.