Cook and cool chicken (poach, bake, or rotisserie), then chop or shred
In a bowl, combine chicken with diced celery
Add diced onion (optional)
Add chopped pickles or relish (optional)
Add mayonnaise to bind (start with 1/3 cup per 2 cups chicken, adjust to taste)
Add Dijon mustard (1–2 teaspoons, optional)
Add lemon juice or vinegar (1–2 tablespoons, optional)
Season with salt and black pepper to taste
Stir in chopped fresh herbs (parsley or dill) optional
Add extras like chopped grapes, apples, or toasted nuts (optional)
Mix until evenly coated
Taste and adjust seasoning and mayo as needed
Chill 30 minutes before serving
Serve on sandwiches, wraps, or over greens