Ingredients:

  • 680g Kirkland Signature Rotisserie Chicken, chilled and cubed
  • 120g Celery, finely diced
  • 220g High-quality Mayonnaise
  • 1.5 tsp Distilled white vinegar
  • 2 tsp Granulated sugar
  • 0.5 tsp Kosher salt
  • 0.5 tsp Coarse black pepper
  • 1 cup Red seedless grapes, halved

Instructions:

  1. Cube 680g Kirkland Signature Rotisserie Chicken. Note: Keep the cubes around 1cm for a satisfying, meaty bite.
  2. Dice 120g Celery into tiny 3mm pieces. Note: Small pieces ensure crunch in every mouthful without overwhelming the chicken.
  3. Halve 1 cup Red seedless grapes. Note: Cutting them lengthwise prevents them from rolling out of your sandwich.
  4. Whisk 220g Mayonnaise, 1.5 tsp Distilled white vinegar, and 2 tsp Granulated sugar in a small bowl. until completely smooth and glossy.
  5. Add 0.5 tsp Kosher salt and 0.5 tsp Coarse black pepper to the dressing. Note: Whisking the spices into the liquid ensures even distribution.
  6. Combine the cubed chicken and diced celery in your large, chilled mixing bowl.
  7. Pour the dressing over the chicken mixture. until the meat is fully enrobed in white.
  8. Fold in the halved grapes gently using a rubber spatula. Note: Folding prevents the grapes from smashing and bleeding juice into the mayo.
  9. Taste a small piece of chicken. until you hear a distinct crunch and feel the zing of vinegar.
  10. Chill the salad in the refrigerator for at least 60 minutes before serving.