Ingredients:

  • 3 cups (450g) cooked chicken, shredded or diced
  • 1 cup (120g) celery, finely diced
  • 1/2 cup (75g) red onion, minced
  • 1/2 cup (80g) red grapes, halved
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 1/3 cup (40g) toasted pecans, chopped
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Shred or dice the cold leftover roast chicken and place it in a large mixing bowl.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until the mixture is smooth.
  3. Pour the dressing over the chicken and stir until every piece is thoroughly coated.
  4. Gently fold in the diced celery, minced onion, and halved grapes.
  5. Fold in the toasted pecans and chopped parsley until just combined, ensuring ingredients retain their structural integrity.