Adapted from Martha Stewart
1 Cup chicken, cooked, white diced
1 Tbls onion, red heaping, minced
1 Tbls celery heaping, minced
2 tsp parsley, flat-leaf chopped
2 tsp juice, lemon
2 Tbls mayonnaise
1/2 Tbls mustard, dijon
1 Dash tabasco
1 to taste salt, Kosher
1 to taste pepper, black, ground
4 Each grapes, red seedless halved
Place all ingredients in a bowl; stir to combine.
Chef’s Note: To serve as an appetizer, buy the phyllo tart shells from the freezer section and let come to room temperature. Pipe chicken salad into tart shells and serve with a halved grape on top.