Prepare the chicken: if you don’t have cooked chicken, poach 2 boneless skinless chicken breasts in enough water to cover with a pinch of salt for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then shred or dice into roughly 1/2-inch pieces. Allow to cool slightly.

Place the cooled chicken in a large mixing bowl. Add the sliced celery, halved grapes, finely diced red onion, chopped toasted nuts, and chopped parsley.

Season the mixture with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toss gently to combine so the solids are evenly distributed before adding dressing.

Dressing

In a medium bowl or jar, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon honey, and 1 teaspoon apple cider vinegar.

Add 1/4 teaspoon garlic powder and 1/4 teaspoon celery seed (if using). Whisk or shake vigorously until the dressing is smooth and slightly thick. Taste and adjust seasoning: add more lemon for brightness, honey for sweetness, or salt/pepper as needed.

If the dressing seems too thick, thin with 1–2 teaspoons cold water or additional lemon juice until it reaches desired consistency.

Assemble & Serve

Pour the dressing over the chicken mixture. Fold gently with a spatula until everything is evenly coated. Do not overmix to preserve grape and nut textures.

Taste and adjust final seasoning with more salt, pepper, or lemon juice as desired.

Chill for at least 30 minutes for flavors to meld (optional). Serve over mixed salad greens, spoon into croissants or between slices of bread, or enjoy straight from a bowl. Garnish with extra chopped parsley and lemon wedges if desired.