If you’re using rotisserie chicken, remove the skin and bones, then shred or chop the meat into bite-sized pieces. If you’re cooking your own chicken, start by poaching or baking it. To poach, place chicken breasts in a pot, cover with water or broth, and simmer for 15-20 minutes until cooked through. Let the chicken cool before chopping.

While the chicken is cooling, prep the other ingredients. Finely dice the celery—this adds a satisfying crunch to the salad. Halve the seedless grapes, making sure they’re roughly the same size for even distribution. Finely chop the red onion, but if you’re sensitive to its sharpness, you can soak the chopped onion in cold water for 10 minutes to mellow the flavor.

In a small bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice. The Dijon adds a subtle tang, while the lemon juice brightens up the flavors. Season the dressing with salt and pepper to taste. If you like a bit of extra zing, add a teaspoon of lemon zest or a splash of apple cider vinegar.

In a large mixing bowl, combine the chopped chicken, celery, grapes, and red onion. Pour the dressing over the mixture and use a rubber spatula or large spoon to gently fold everything together. Be careful not to overmix—you want to keep the ingredients intact while ensuring everything is evenly coated.

Give the chicken salad a taste and adjust the seasoning if needed. You might want to add more salt, pepper, or a squeeze of lemon juice depending on your preference. If you’re adding optional ingredients like chopped nuts or fresh herbs, fold them in at this stage.

For the best flavor, cover the chicken salad and let it chill in the fridge for at least 30 minutes. This allows the flavors to meld and the salad to firm up slightly. When you’re ready to serve, give it a quick stir and enjoy it however you like—on croissants, in lettuce wraps, or as a dip with crackers.