1-1/2 lbs boneless, skinless chicken breasts
1 Tbsp Spike seasoning
1/2 tsp fresh ground black pepper
2 tsp olive oil
1/4 cup mayonnaise or Miracle Whip
2 tsp Dijon mustard
1 tsp fresh thyme leaf
1/4 cup chopped celery
Trim the fat from the chicken breasts, and place on a platter. Sprinkle on both sides with Spike and ground pepper. Drizzle on the olive oil, and turn to coat. Set aside.
Heat a grill to high heat. Cook the chicken breasts for 4 minutes per side, or until cooked through. Remove from grill and set aside.
While the chicken is cooling, combine mayonnaise, mustard and thyme leaf in a large mixing bowl. Add the chopped celery. Chop the chicken breasts, and add to the bowl. Toss to combine. Serve warm or chilled, in a sandwich or salad, with or without pasta.