Good chicken salad comes down to using chicken that's actually been cooked and cooled properly rather than rushed while hot, and getting the ratio of creamy dressing to crunchy add-ins right.
The grapes and toasted nuts here add sweetness and crunch against the celery and creamy dressing — it works equally well piled on bread, wrapped in lettuce, or eaten straight from the bowl.
Let the chicken cool fully before mixing it into the dressing — warm chicken can make the mayonnaise-based dressing separate and go slightly oily.
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In a large bowl, whisk together mayonnaise, lemon juice and Dijon mustard.
Add the diced chicken, celery, grapes, red onion and nuts to the bowl. Toss to coat everything evenly in the dressing.
Season with salt and pepper to taste. Chill for at least 20 minutes before serving to let the flavors come together.
Poaching or baking whole chicken breasts and letting them cool before dicing keeps them juicier than shredding hot chicken — rotisserie chicken also works well and adds extra flavor.
Substituting half the mayonnaise with plain Greek yogurt cuts fat while keeping the salad creamy — start with a 50/50 mix and adjust to taste.
Up to 4 days in an airtight container. Give it a stir before serving since the dressing can separate slightly as it sits.