Shred the chicken by removing the skin and tearing the meat into bite-sized pieces.

Finely dice the celery and red onion, and halve or quarter the grapes.

Toast the pecans or walnuts in a skillet over medium heat for 5-7 minutes until golden.

In a large mixing bowl, combine the chicken, celery, red onion, grapes, and toasted nuts.

In a small bowl, whisk together mayonnaise, lemon juice, and Dijon mustard.

Pour the dressing over the chicken mixture and stir gently to combine.

Cover and refrigerate for at least 30 minutes.

Taste and adjust seasoning before serving.