Chicken Macaroni Salad

This is my own version of Chicken Macaroni Salad: Using grapes instead of raisins give this salad a lighter, refreshing taste. A wonderful Summer dish!

Ingredients:
2 large boneless chicken breast fillets
2 8 1/4 oz. Pineapple chunks in heavy syrup, chopped (save the syrup!)
1 bottle 16 fl. oz light mayonnaise
1 bottle 10 fl. oz sweet relish (use only half a bottle or 5 fl. oz)
1 package shredded cheddar cheese (or a cup of cubed ones)
1 box 16 oz. Elbow macaroni
a bunch of sweet seedless grapes (or raisins), chopped
2 firm apples (I used "Golden Delicious"), chopped
Hearts of celery, 2 stalks, diced finely
1 small onion, chopped
a can of chicken broth
paprika powder
pepper to taste
salt to taste
sugar to taste
vegetable oil

Season chicken with salt, pepper, paprika powder. Heat oil in pan. Saute onion. Brown chicken, then add chicken broth. Simmer until cooked and very tender. Let cool, then shred. Cook macaroni according to directions on the box. Mix chicken, mayonnaise, pineapple, sweet relish, cheddar cheese (save a handful), celery and macaroni together. If it looks too dry and sticky, add a bit of the saved pineapple syrup to adjust the consistency. It should look creamy, NOT watery. Season with sugar and salt according to taste. Chill for a few hours (or better, overnight). Add the grapes and the apples (to retain its crispness) just before serving.
Serves: 10 - 15 (or "enough to feed an army", according to P)