If you're looking for an unusual and delicious chicken salad, try this one. I found the recipe in the Pittsburgh Post Gazette a few years back and it's been one of my favorites ever since. The recipe came from the California Table Grape Commission - the grapes give it just the right sweetness and the basil is a nice twist. It's even better after it's mixed together and chilled for a while in the fridge. It gives the flavors a chance come together.
Pecan Chicken Salad
2 cups diced cooked chicken
1 1/2 cups seedless grapes, cut in half
1/2 cup (or less to taste) diced celery
1 cup pecans, toasted and chopped
2 T fresh basil, chopped
1/2 cup green onions, thinly sliced
1 cup (I use less) mayonnaise
1/4 tsp salt
1/4 tsp black pepper
1 T lemon juice
Mix all ingredients together and chill for at least 2 hours.