4 cups diced cooked chicken (about 2 pounds)*
Juice and zest of 1 lemon
1 cup pecans, toasted and coarsely chopped**
2 to 3 celery ribs, cut into small pieces
2 to 3 tablespoons finely-chopped onion
3 cups halved seedless red grapes
1/2 to 3/4 cup light or regular mayonnaise
1 tablespoon Dijon-style mustard
Coarse salt and freshly ground black pepper
* Poached, baked, or barbecued until the center of the chicken is no longer pink and reaches a temperature of 165 degrees F. on your meat thermometer. You could even use leftover turkey.
** You can substitute your favorite nuts.
In a large bowl, place the diced chicken. Add the lemon juice and lemon zest and toss to combine. NOTE: This is the secret ingredient in this recipe, as the lemon juice and zest give a refreshing, light taste to the salad. Do not skip this step.
Add the pecans, celery, onion, grapes, mayonnaise, Dijon mustard, salt, and pepper; toss together all the ingredients until combined.
Cover and place prepared chicken salad in the refrigerator for about 2 hours before serving to allow the flavors to blend properly.
To serve, either serve as a salad or as a mixture for a sandwich. Makes enough to do both ways.
Makes 4 to 6 servings.