Cut the grapes in half or fourths, depending on how large they are.
Chop the parsley.
Drain the canned chicken and add to a bowl. Shred any large pieces.
Add all other ingredients to the bowl and mix well.
Notes
This chicken salad is best the day it is made, but if you store it in an airtight container in the refrigerator it will keep for at least 2-3 days. I generally use parsley in this recipe BUT if I don't have it I have substituted with other fresh herbs before like cilantro and that works well, too.