Easy Chicken Salad
Recipe: https://recipestripper.com/recipes/6f8d90af-81b3-4357-957b-728c07127987
Original source: https://cooking.nytimes.com/recipes/1025482-easy-chicken-salad

This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long.
Yield: 4 to 6 servings
Prep time: PT15M
Cook time: PT5M
Total time: PT20M

Ingredients
- ½ cup mayonnaise (see Tip)
- 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- Salt and pepper
- 3 cups diced cooked chicken breast
- ½ cup finely chopped celery (about 1 large stalk)
- ½ cup seedless grapes, quartered
- ½ cup toasted pecans, chopped (see Tip)
- ¼ cup minced red onion (about ¼ small onion)
- 2 tablespoons chopped fresh parsley
- Toasted bread, lettuce cups or crackers, for serving

Instructions
1. In a large bowl, combine the mayonnaise, vinegar, mustard, ½ teaspoon salt and ¼ teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.
2. Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.