This recipe was originally posted on my Thoughtful Eats column on the Woburn Patch.
2 cups of chopped cooked chicken
1 stalk of celery, finely chopped
¼ of halved grapes
¼ cup of mayonnaise
juice of half a lemon
salt and pepper
Use rotisserie chicken, leftover roast chicken or boil a couple of chicken breasts until cooked and let cool. Chop up the chicken to your desired size. I like big chunks! In a bowl, add the celery, grapes, chicken, mayo, lemon juice. Mix and season with salt and pepper. Keep refrigerated (or in a cooler) until ready to serve. Enjoy!