1.5cupschopped apple(Fuji, Pink Lady, and other firm, sweet apples recommended)
3/4cupchopped, toasted pecans
In a large bowl, whisk to combine the mayonnaise, lemon juice, dijon mustard, salt, and pepper.
Chop the chicken breasts into small, bite-sized cubes, and add it to the dressing.
Add the grapes, apples, celery, and pecans, and toss well to combine.
Taste the chicken salad and make any seasoning adjustments according to your tastes. Sometimes I add a bit more black pepper or another squeeze of lemon juice.
Ideally, let the chicken salad chill in the fridge for at least one hour before serving, but the chicken salad is now ready to enjoy!
*I highly recommend using my recipe for Crockpot Chicken Breasts. It makes for the most juicy, wonderful chicken for using in this salad. I've tested this method against the Instant Pot, poaching, baking at high and low temperatures, etc, and the slow cooker is the way to go!