Cook the Chicken: Place 2 large chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until chicken is cooked through. Remove from water, allow to cool, and then shred the chicken with two forks or chop it into small pieces.
Mix the Wet Ingredients: In a large mixing bowl, combine the mayonnaise, sour cream (if using), lemon juice, salt, pepper, and honey (if using). Stir until smooth.
Add the Chicken and Vegetables: To the bowl, add the shredded chicken, chopped celery, diced apple, halved grapes, and chopped nuts (if using).
Combine Everything: Gently fold all the ingredients together until the chicken and additions are evenly coated with the dressing.
Final Touches: Stir in the fresh parsley. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Chill and Serve: Cover and refrigerate the salad for at least an hour to allow the flavors to meld. Serve chilled on a bed of greens, with crackers, or in a sandwich.
