Begin by ensuring you have 4 cups of shredded or cubed cooked chicken, preferably rotisserie. Refrigerate warm chicken for at least 30 minutes until chilled.

In a small mixing bowl, whisk together 3/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of fresh lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of chopped fresh dill.

In a large mixing bowl, combine the shredded chicken with halved red grapes, finely diced celery, and chopped green onions. Pat the grapes and celery dry.

Carefully pour the prepared dressing over the chicken mixture and gently fold it until every piece is coated.

Cover the bowl and refrigerate the chicken salad for at least 30 minutes.

Before serving, mix in your choice of toasted pecans or slivered almonds.

Serve in buttery croissants, on crispy crackers, or tucked into crisp lettuce wraps.