If using raw chicken breasts: poach 2 medium boneless skinless breasts in simmering water or chicken broth for 12–15 minutes until cooked through (internal temp 165°F/74°C). Cool, then shred or dice to yield about 4 cups. If using rotisserie or leftover cooked chicken, shred or dice and proceed.

Prep produce and mix

Wash grapes and celery. Halve the grapes. Thinly slice the celery and green onions. Peel and grate or julienne the carrot. Chop dried apricots into small dice. In a large bowl, combine the shredded chicken, halved grapes, sliced celery, grated carrot, diced apricots, and sliced green onions. Add toasted nuts if using.

Toss the salad ingredients gently to distribute evenly and break up any large clumps of chicken so the dressing can coat everything.

Sweet Coconut Curry Dressing

In a medium mixing bowl, combine 1 cup mayonnaise and 1 cup Greek yogurt. Whisk until smooth.

Add 1/4 cup unsweetened coconut milk (see note: listed as 1 4oz container; measure 1/4 cup), 2 tsp mild curry powder, 2 tbsp honey or maple syrup, 1 tbsp fresh lime juice, 1 tsp ground ginger (or 1 tsp grated fresh ginger), 1 tsp salt, 1 tsp black pepper, and a pinch of cayenne if desired. Whisk thoroughly until the dressing is uniform and slightly creamy.

Taste and adjust seasoning: add more curry powder for stronger curry flavor, more sweetener for a sweeter dressing, or more lime for brightness. If the dressing is too thick, thin with 1–2 tbsp additional coconut milk or water until it reaches desired pouring consistency.

Assemble & Serve

Pour the dressing over the salad mixture (start with about 1 to 1 1/4 cups of dressing for a lightly coated salad; reserve extra for guests who want more). Gently fold the dressing into the salad until all pieces are evenly coated, taking care not to mash grapes or shred the chicken further.

Cover and chill in the refrigerator for at least 30 minutes to let flavors meld. This salad holds well for 1–2 days refrigerated; stir before serving and add a squeeze of lime to brighten if needed.

Just before serving, garnish with chopped cilantro and additional toasted nuts if desired. Serve chilled on a bed of lettuce, in sandwiches, or with crackers.