If not already cooked, poach or roast 3 boneless skinless chicken breasts (about 1 to 1 1/4 lb raw) until internal temperature reaches 165°F (74°C). Let rest 5–10 minutes, then shred or dice into roughly 1/2-inch pieces. Allow to cool to room temperature or chill briefly.

Place the shredded/diced chicken in a large mixing bowl.

Add 1 cup finely diced celery, 1 cup halved grapes (if using), 1/4 cup minced red onion, 1/2 cup chopped toasted nuts, and 2 tbsp chopped fresh parsley to the bowl with the chicken.

Season the mixture with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Hold aside while you make the dressing.

Dressing

In a medium bowl or a jar, combine 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth.

Add 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp honey, 1 tbsp fresh lemon juice, 1/4 tsp garlic powder, and 1/4 tsp celery seed (if using). Whisk thoroughly to emulsify and taste for seasoning.

Adjust: add more lemon juice for brightness, more honey for sweetness, or a pinch more salt and pepper as needed.

Pour the dressing over the chicken mixture. Using a spatula, fold gently until everything is evenly coated. Start with about three-quarters of the dressing, then add more if you prefer a creamier salad.

Taste and adjust seasoning, adding a little more salt or pepper if necessary. If time allows, refrigerate the salad for 30–60 minutes to let flavors meld.

Serve chilled or at room temperature on a bed of greens, in sandwich bread, croissants, or in lettuce cups.