Start by removing the skin from the rotisserie chicken, if desired, and shred about 3 cups of the meat into bite-sized pieces.

Dice approximately 1 cup of jicama and chop ½ cup of celery into small, even pieces.

In a large bowl, add the shredded rotisserie chicken with the diced jicama and celery, and gently toss to combine.

In a separate bowl, combine ½ cup of mayonnaise, 1 tablespoon of mustard, and 1 clove of minced garlic, and mix until smooth and creamy.

Pour the creamy dressing over the chicken and veggie mixture and gently fold to coat.

Chop a handful of fresh parsley, dill, and chives and fold them into the salad.

For extra flavor, top the salad with sliced grapes and almond slices, and serve immediately.