If using leftover or rotisserie chicken, remove skin and bones and shred or dice to measure 3 cups. If cooking fresh: poach two medium boneless skinless chicken breasts in gently simmering salted water for 12–15 minutes until internal temperature reaches 165°F (74°C). Cool slightly and shred or dice.

Prep produce and mix

Finely chop 1 cup celery, mince 1/4 cup red onion, core and small-dice enough apple to yield 1 cup, and halve 3/4 cup seedless grapes or measure dried cranberries. Roughly chop 1/2 cup toasted pecans or walnuts and chop 2 tablespoons fresh parsley. Combine the shredded chicken, celery, red onion, apple, grapes (or cranberries), nuts, and parsley in a large mixing bowl.

Season the mixture lightly with 1 tsp salt and 1/2 tsp freshly ground black pepper; you will adjust final seasoning after dressing is added.

Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 tablespoon honey, and 1 teaspoon apple cider vinegar until smooth and slightly glossy.

Whisk in 1/2 teaspoon celery seed (if using), 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, honey for sweetness, or salt to balance.

If you prefer a thinner dressing, whisk in 1–2 teaspoons cold water or more lemon juice until you reach desired consistency.

Assemble & Serve

Pour the dressing over the chicken mixture. Gently fold with a rubber spatula until everything is evenly coated, taking care not to break up the chicken too much. Start with about three-quarters of the dressing; add more if needed so the salad is moist but not soupy.

Taste and adjust seasoning with additional salt and pepper as needed. Chill the chicken salad at least 30 minutes to let flavors meld (optional but recommended).

Serve over mixed salad greens or in butter lettuce leaves, or spoon into croissants, bread, or serve alongside crackers. Garnish with extra chopped nuts or parsley if desired.