If you don't already have cooked chicken, poach or roast about 10–12 oz boneless chicken breasts or thighs: simmer in lightly salted water for 12–15 minutes until cooked through, or roast at 200°C/400°F for 18–22 minutes. Cool, then shred or dice to measure 2 cups.

In a medium mixing bowl combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt. Whisk together until smooth.

Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 tablespoon chopped fresh parsley to the dressing. Whisk to combine.

Stir in 1/2 cup finely diced celery, 1/2 cup small-diced apple (if using), and 2 tablespoons very finely minced red onion into the dressing.

Fold in the 2 cups shredded/diced cooked chicken until evenly coated. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; adjust to taste.

If using, stir in 2 tablespoons toasted chopped walnuts or pecans for crunch. Refrigerate the chicken salad for at least 15 minutes to let flavors meld (or up to 24 hours covered).

Cheese

Cut about 3/4 cup cheddar into bite-size cubes. If including goat cheese, slice or portion 1/2 oz into a small medallion or log piece. Keep chilled until assembly.

Fresh Fruit

Wash and prepare fruit. Remove stems from grapes and rinse; hull and halve strawberries (or slice an apple and toss lightly with a few drops of lemon juice to prevent browning). Chill until ready to assemble.

Crackers

Portion 12 crackers and keep in a dry container so they stay crisp. Avoid placing crackers in the same compartment as moist items.

Assembly & Garnish

Line the chicken salad compartment of the 4-compartment to-go box with a small bed of microgreens or baby greens if desired (about 1/4 cup) to prevent sticking and add color.

Spoon approximately 3/4 to 1 cup of the chilled chicken salad into the main compartment (adjust depending on box compartment size) — this gives enough for one snack portion.

Place the cheese (cheddar cubes and goat cheese portion) into the second compartment so it doesn't touch the chicken salad or fruit.

Add the fresh fruit (about 3/4 cup grapes and 1/2 cup strawberries) to the third compartment.

Place the 12 crackers in the fourth compartment, arranged flat to avoid breakage.

Add a lemon wedge in the box (optional) and close the lid. Store the assembled snack box refrigerated and consume within 24 hours for best freshness; keep chilled until served.