Start by chopping your leftover smoked chicken into bite-sized pieces, ensuring they’re uniform for even mixing.

In a medium mixing bowl, combine the chopped smoked chicken with chopped celery, halved seedless red grapes, chopped pecans, and chopped scallions. Use a spatula to gently fold the ingredients together.

Add mayonnaise, raspberry vinegar, and ground paprika to the bowl. Season with freshly ground black pepper to taste. Whisk or fork to blend the dressing ingredients thoroughly.

Gently toss the whole mixture with a spatula until the ingredients are fully incorporated and coated in the dressing.

Cover the bowl with plastic wrap or a lid, and chill in the refrigerator for 15-30 minutes to enhance the flavors.

Once chilled, remove the salad from the fridge and give it a gentle stir. Serve over a bed of greens, with crackers on the side, or inside a sandwich wrap.