Begin by collecting all your ingredients in a spacious area. Chop 3 cups of cooked chicken into bite-sized pieces, then rinse and halve 1 cup of red grapes. Dice ½ small red onion and 2 stalks of celery. Arrange your fresh ingredients on a cutting board.

In a large mixing bowl, combine the shredded chicken, halved grapes, diced red onion, and celery. Gently toss the mixture until evenly distributed.

In a separate small bowl, whisk together ½ cup mayonnaise, 1 tablespoon lemon juice, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper until smooth and creamy.

Pour the creamy dressing over the chicken and vegetable mixture in your large bowl. Gently fold the ingredients together using a spatula.

Chill in the refrigerator for 30 minutes to an hour or serve immediately.

Serve your chicken salad in buttery croissants or lettuce wraps or enjoy it straight from the bowl.