First, place the shredded chicken in a large mixing bowl, and to this, stir in celery, cranberries, grapes, green onion, white vinegar, and almond. Keep it aside. Tip: To shred the chicken easily, you can place it in the food processor and use the paddle attachment for 35 seconds
In the meantime, mix the ranch dressing, Dijon mustard, pepper, lemon juice, and salt in another bowl. Whisk it well.
Then, spoon in the dressing over the salad. Toss well and taste for seasoning. Add more salt and pepper if needed. You can garnish it with tarragon if desired.
Serve immediately or you can chill the salad in the refrigerator for an hour or so. Enjoy.