Start with cooked chicken breast. You can use grilled, baked, or even rotisserie chicken for this. Dice the chicken into small, bite-sized pieces for easy mixing and serving. If using leftover chicken, ensure it’s chilled for best results.

Rinse the red grapes thoroughly and slice them in half. Chop the red apple into small chunks, leaving the skin on for added texture and color. Finely dice the celery to ensure a nice crunch in every bite. If your pecans are large, give them a quick chop as well.

In a small bowl, whisk together the mayonnaise, fresh lemon juice, salt, and pepper. Adjust the seasoning to your taste; the dressing should be creamy and lightly tangy to balance the sweetness of the fruit.

Add the chicken, grapes, apple, celery, and pecans to a large mixing bowl. Pour the dressing over the top and mix gently until all the ingredients are evenly coated.

Cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve on thick slices of honey wheat bread, in a wrap, or on a bed of fresh greens.