Step 1

To a large mixing bowl, add cooked chicken. To this, add in the chopped hard-boiled eggs, diced celery and onion, black pepper, minced herbs, and mayonnaise. Use the tines of a fork to get everything very well incorporated.

Step 2

TASTE; if additional aromatics (onion or celery) are required, add them now. I can usually discern if I require more, but I sometimes also wait until everything has had a chance to chill. Pro Tip: if you are lucky enough to have celery ribs with their leaves, try chopping some of the leaves into the chicken salad. The leaves have bunches of fresh flavor and also look visually appealing.

Step 3

Toast the pecans on a baking sheet at 425°F for 3 to 5 minutes. Cool. Coarsely chop and add to the chicken salad mixture. Again, use the tines of a fork to get everything very well incorporated. Add the Corinth/Zante grapes to the chicken salad. Gingerly combine using the tines of the fork so as to avoid crushing the tiny grapes.

Step 4

While the salad is ready as soon as everything is combined, I find that the flavor benefits from having at least 30 minutes for the ingredients to meld. Load the salad into an airtight container. Chill it for at least 30 minutes. Serve plated over salad greens with sliced fruit and butter crackers, or as a sandwich or lettuce wrap.