Ingredients:

  • 2 cans (12.5 oz / 354g each) chunk white chicken breast, drained
  • 1/2 tsp (3g) black pepper
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) garlic powder
  • 1/2 cup (50g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/2 cup (75g) red seedless grapes, halved
  • 2 tbsp (8g) fresh parsley, chopped
  • salt to taste

Instructions:

  1. Place the drained canned chicken in a fine mesh strainer and rinse under cold water for 10 seconds. Note: This removes the brine.
  2. Use a fork to gently break up large chunks, then pat dry with a paper towel until no excess moisture remains.
  3. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and garlic powder until the mixture is velvety smooth and fully emulsified.
  4. Add the rinsed chicken, diced celery, red onion, and grapes to the binder.
  5. Using a rubber spatula, gently fold the ingredients together until the chicken is evenly coated.
  6. Stir in the fresh parsley at the very end.
  7. Season with salt and black pepper to taste.