Ingredients :

• Cooked shredded chicken — A steamed or grilled chicken breast without spices works perfectly. Avoid roasted chicken with herbs or heavy seasoning — the flavors clash with the mustard. Shred it while it’s still slightly warm: the fibers separate cleanly without crumbling into mush.
• Mayonnaise — Not the low-fat version. It makes everything watery after a few minutes. Hellmann’s or Amora do the job very well. If you make it homemade, even better, but that’s not today’s battle.
• Celery stalk — It provides the crunch that saves everything. Cut it really fine — maximum 3 mm cubes — otherwise it overwhelms the chicken texture instead of complementing it. Good celery smells clean and vegetal, almost herbaceous.
• Dijon mustard — Just one tablespoon, but it changes everything. It binds the mayo, brings a light acidity, and prevents the whole thing from being simply greasy. No grainy mustard here — the seeds create an odd texture in the filling.