This quick and easy chicken salad is tossed with a light mayo dressing, grapes, and pecans. It's great on it's own but even better as a chicken salad sandwich.
Toss together the chicken, grapes, pecans, celery, green onions, tarragon, and parsley in a large bowl.
In a small bow, whisk together the mayonnaise, Dijon, olive oil, lemon juice, salt, and pepper until fully combined and smooth.
Add the mayo mixture to the rest of the ingredients and gently mix until everything is evenly coated.
The chicken salad can be served immediately but is best if it's left to sit in the fridge overnight so that the flavors have time to fully meld.
Store in an airtight container in the fridge for up to 5 days.
Notes
You can substitute whatever chicken you prefer! Shredded rotisserie chicken is also super easy and delicious! See the recipe text for a simple poached chicken recipe! I like to poach the chicken the day before I make the chicken salad so that it's easier to just throw everything together.