Begin by shredding about 3 cups of rotisserie chicken using your hands or two forks.

Dice half a jicama and one to two celery stalks into small, bite-sized pieces.

In a large mixing bowl, combine the shredded rotisserie chicken, chopped jicama, and diced celery.

In a separate small bowl, add about half a cup of mayonnaise, one tablespoon of mustard, and one minced garlic clove. Whisk until smooth.

Pour the dressing over the chicken and vegetable mixture and fold everything together gently.

Consider tossing in some sliced grapes or almond slices before serving for extra texture and sweetness.