Instructions:

• Start with 3 cups of cooked chicken, either cubed or shredded, depending on your preference. If you’re using rotisserie chicken, simply shred it with a fork. If cooking from scratch, poach or bake the chicken until fully cooked, then let it cool before chopping.
• Dice 1 cup of celery and halve 1 cup of red grapes. The celery adds a nice crunch, while the grapes contribute a refreshing sweetness to the salad.
• In a dry skillet over medium heat, toast 1 cup of chopped pecans for about 5 minutes, stirring frequently. This step enhances their flavor and adds a delightful crunch to the salad.
• In a large mixing bowl, combine ¾ cup of real mayonnaise with salt and black pepper to taste. Adjust the seasoning based on your preference for creaminess and flavor.
• Add the prepared chicken, diced celery, halved grapes, and toasted pecans to the bowl with the dressing. Gently mix everything together until well combined, ensuring the chicken and veggies are evenly coated with the creamy dressing.
• For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve the California Chicken Salad in croissants for a delightful treat or on a bed of greens for a lighter option.