3cupsrotisserie chickenshredded, both light and dark meat
1 1/4cupscelerychopped
1 1/2cupshalved seedless red grapes
2/3cupsliced almonds
3tablespoonsfresh parsleychopped
1 ¼teaspoonssalt
1 1/4cupsmayonnaise
1/3cupheavy whipping cream
Instructions
Get the chicken ready. Pull the rotisserie chicken apart with two forks or your hands, tearing it into bite-sized shreds rather than uniform pieces — you're aiming for roughly 3 cups.
Beat the cream. In a separate bowl, whisk the heavy whipping cream vigorously (by hand or with a mixer) just until it thickens into soft peaks — don't overbeat it into stiff butter-like peaks.
Fold everything together. Add the shredded chicken, celery, grapes, almonds, parsley, salt, and mayonnaise directly into the bowl of whipped cream, then gently fold with a spatula until every piece is coated evenly.
Let it rest. Cover the bowl and pop it in the fridge for at least two hours before digging in — this resting period lets the flavors deepen and the texture set properly. Serve it cold, piled onto bread, tucked into a croissant, or spooned over crisp lettuce leaves.
Notes
Cool the rotisserie chicken to room temperature before shredding to prevent the dressing from breaking down.
Stop whipping the cream at soft peaks—overwhipped cream turns grainy and affects the final texture.
Halve the grapes rather than leaving them whole so every bite gets a hint of sweetness.
Taste before adding extra salt, since rotisserie chicken is often pre-seasoned.
Let the salad rest in the fridge for at least two hours for the best flavor and texture.
Give the salad a quick stir before serving if it's been stored for more than a day.