Lemon Pepper Chicken Salad

1 whole chicken (cut up)   2 stalks of celery (chopped)  1 granny smith apple (chopped)
2 stalks of green onion (chopped)   4 boiled eggs (chopped)   1 small jar of pimentos 
1 cup of Hellman's mayo (more if needed)
Spices: lemon pepper, salt, cajun seasoning (Tony Chachere's)

Sprinkle a good amount of lemon pepper on your chicken pieces. You will need to be a little light on the Tony's and salt. Bake the chicken uncovered in the oven @ 350 for 30 minutes, then flip the chicken, drain excess juices, then bake for another 30 minutes. Once chicken is done, remove from oven, let it set at room temp to cool and then debone and chop the chicken in bite size pieces. Add the remaining ingredients and serve on lettuce or croissants. Add more mayo if needed. You want it wet but not soupy :)