• Step 1: In a large bowl, combine the cooked, diced chicken, halved grapes, chopped pecans, and dried cranberries.
• Step 2: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until well combined.
• Step 3: Pour the dressing over the chicken and fruit mixture, and gently fold everything together until evenly coated.
• Step 4: Cover the bowl and refrigerate the chicken salad for at least 30 minutes, or up to 3 days, to allow the flavors to meld.
• Step 5: Serve the chilled chicken salad on a bed of greens, in a sandwich, or with crackers or toast points. Enjoy!