Classic Chicken Salad

The Game Plan

1. 01

   Shred the rotisserie chicken into bite-sized pieces, discarding skin and bones. You want about 3 cups.

2. 02

   In a large bowl, combine the mayo, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth.

3. 03

   Add the shredded chicken, diced celery, halved grapes, and chopped pecans to the bowl.

4. 04

   Fold everything together gently until the chicken is evenly coated. Don't overmix — you want chunks, not paste.

5. 05

   Taste and adjust salt and pepper as needed.

6. 06

   Refrigerate for at least 30 minutes before serving to let the flavors come together.

7. 07

   Serve on bread, with crackers, or scooped into lettuce cups.