If not already cooked, poach, roast or use leftover chicken and shred or dice into roughly 1/2-inch pieces to make 3 cups. Allow to cool to room temperature before mixing with dressing.

Trim and thinly slice green onions and finely dice celery so textures are ready to incorporate.

Make dressing

In a medium bowl, combine 3 tablespoons mayonnaise and 2 tablespoons plain Greek yogurt until smooth.

Whisk in 2 teaspoons mild curry powder, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon freshly squeezed lemon juice until fully incorporated.

Season the dressing with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, taste, then adjust salt and pepper as needed. (Note: ingredient salt listed as 3 tsp was intended as total pinches — use 3/4 tsp; adjust to taste.)

Combine salad

Place the 3 cups shredded cooked chicken in a large mixing bowl.

Add the sliced green onions (3 tbsp) and diced celery (3 tbsp) to the bowl with the chicken.

Pour the prepared dressing over the chicken and vegetables and gently fold with a rubber spatula or spoon until everything is evenly coated. Do not overmix to preserve texture.

Fold in optional 1 tablespoon raisins (if using) and 2 tablespoons toasted nuts for crunch. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or a squeeze more lemon if desired.

Chill & serve

Cover the bowl and refrigerate the curried chicken salad for at least 30 minutes to allow flavors to meld. It will keep well chilled for up to 3 days in an airtight container.

Right before serving, stir in 1 tablespoon chopped cilantro or parsley if using. Arrange water crackers on a platter and serve the curried chicken salad alongside or spoon onto lettuce leaves or croissant halves for sandwiches.