Ingredients:

  • 1 lb store-bought rotisserie chicken, shredded or cubed
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup celery, finely diced
  • 1/2 cup red grapes, halved
  • 1/3 cup toasted pecans, chopped
  • 2 tbsp fresh parsley, minced

Instructions:

  1. Pull the meat from the cool rotisserie chicken and use two forks to shred the breast and thigh meat into irregular, bite-sized chunks.
  2. In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until the mixture is velvety and smooth.
  3. Add the shredded chicken to the bowl and stir gently to ensure every piece is coated in the dressing.
  4. Fold in the diced celery using a rubber spatula until the greens are evenly distributed.
  5. Add the halved red grapes and chopped pecans, folding gently so the grapes don't burst.
  6. Fold in the fresh parsley last to keep the color bright and vibrant.
  7. Cover the bowl with plastic wrap and refrigerate for 30 minutes until the salad is chilled and the flavors have married.
  8. Give it one final, gentle stir before serving to redistribute the dressing.