Chicken salad with grapes, celery and almonds

Cut the cooked chicken into bite-sized cubes (or shred it).

Trim and thinly slice the green onions; chop the celery.

Halve the washed red grapes.

Transfer everything to a large bowl with the sliced almonds.

Add the mayonnaise, Dijon mustard, salt and black pepper and mix gently until coated.

Optionally stir in chopped fresh herbs such as parsley.

Chill 20 to 30 minutes so the flavours come together; keeps up to a week refrigerated in an airtight container.