Ingredients:

  • 2 cups (450g) cooked chicken breast, diced
  • 1/2 cup (115g) avocado oil mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1 stalk (40g) celery, finely diced
  • 2 tbsp (10g) red onion, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (75g) red seedless grapes, halved
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Dice the cooked chicken. Cut into uniform 1/2 inch cubes. Note: Ensure the chicken is cold to prevent the mayo from melting.
  2. Prepare the vegetables. Finely dice the celery and mince the red onion.
  3. Prepare the fruit. Halve the red seedless grapes.
  4. Whisk the binder. In a large mixing bowl, whisk together the 1/2 cup avocado oil mayo, 1 tbsp Dijon mustard, and 1 tbsp lemon juice until the mixture is glossy and smooth.
  5. Add the bulk. Gently fold in the 2 cups of diced chicken, diced celery, red onion, and halved grapes.
  6. Use the lift technique. Stir from the bottom up using a spatula until the chicken is fully coated.
  7. Season the mix. Fold in the 1/4 cup chopped parsley, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper.
  8. Final distribution. Stir gently one last time until the herbs are evenly distributed throughout the salad.