Cut the chicken into uniform 1/2-inch cubes—this ensures even texture throughout the salad. Dice the celery finely for consistent crunch in every bite. Halve or quarter the grapes depending on their size, keeping pieces relatively uniform. Chop the pecans into 1/4-inch pieces so they distribute evenly without overpowering any single bite. Chop the celery leaves for garnish. Having all ingredients prepped before mixing ensures you can assemble the salad smoothly without interruption.

In a small bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, salt, and black pepper until smooth and fully combined. I like to add the lemon juice first to the mayo—it helps lighten and brighten the dressing, making it feel fresher than mayo alone. Let the flavors meld for a minute before using.

Add the cubed chicken to a large mixing bowl, then add the prepared celery, grapes, dried cranberries, and pecans from Step 1. Pour the dressing mixture from Step 2 over the top and gently fold everything together using a spatula or large spoon, being careful not to break up the chicken pieces. Make sure all ingredients are evenly coated with dressing. I recommend tasting and adjusting the seasoning at this point—sometimes you need a tiny pinch more salt or a squeeze of lemon depending on your preferences. Garnish with the chopped celery leaves just before serving.