Chicken salad with grapes. Historically a Rhode Island creation. (Thanks Liam Gray of Town Meats in 1863) but, forever adopted by Southern cooks and Luncheon hosts across the country. I left off the historic tarragon, and lighten mine up with less mayo, and a bit of zing with German mustard and balsamic.
2 cups roasted chicken, chopped 1 cup celery, chopped
1/4 cup mayo 1 tbsp german mustard
dash of balsamic vinegar, to taste
salt and pepper to taste
1/2 cup sliced grapes
Celery leaves to garnish
Mix all ingredients in a bowl until incorporated to your liking, add the grapes last and toss gently.
Serve on its own, over butter leaf lettuce, or on a sandwich.
It's your chicken salad fer heck's sake!
Optional: dash of taragon, or celery seed.