Prepare The Chicken: If you haven’t cooked the chicken yet, poach, grill, or bake chicken breasts until fully cooked, then let them cool before chopping or shredding. You’ll need about 2 cups of chicken. If you’re using leftover or rotisserie chicken, chop or shred it to measure 2 cups.
Mix The Salad: Combine the shredded chicken, chopped celery, halved grapes, and sliced almonds in a large mixing bowl. Stir to mix well.
Prepare The Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and honey (if using) until smooth. Season with salt and pepper to taste.
Combine: Pour the dressing over the chicken mixture and stir gently until all the ingredients are well coated. Adjust the seasoning with more salt, pepper, or lemon juice.
Chill: Cover and refrigerate the chicken salad for at least an hour to allow the flavors to meld together. This step is optional but recommended for the best taste.
Serve: Serve the chicken salad on a bed of greens, in a sandwich, or with crackers, garnished with fresh dill or parsley if desired.
