Preheat the oven to 350 degrees F.
Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie
sheet and bake for 14 to 16 minutes.
Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred
the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk
well. Fold the chicken into the mayonnaise
mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips
or use to make a great summer sandwich.