Place all ingredients in the Mini Master Prep Bowl, celery at the bottom and grapes on top.
Secure the top and pulse in quick bursts for about 5 seconds, until your desired consistency.
Serve in sandwiches, pita pockets, wraps or over a spinach salad garnished with diced apple and bleu cheese.
BOB'S TIPS: Dried cranberries make a great substitution for the grapes in this chicken salad for something a little different. Most grocery stores sell precooked "short cut" grilled chicken strips in their refrigerated cases, but I prefer to buy one of the store's whole rotisserie chickens from the deli when making chicken salad.