Prep the chicken: If using rotisserie or leftover chicken, remove skin and bones, then chop or shred into bite-size pieces. Aim for uniform pieces so the salad mixes evenly.

Toast the nuts: In a dry skillet over medium heat, toast the nuts for 3–5 minutes until fragrant and lightly browned. Let them cool so they stay crunchy.

Chop the produce: Halve the grapes, finely chop the celery, and slice the green onions. If using herbs, chop them just before mixing to keep them fresh.

Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, pepper, and garlic powder if using. Taste and adjust acidity and seasoning. The dressing should be zesty but balanced.

Combine everything: Add the chicken, grapes, celery, green onions, herbs, and cooled nuts to the bowl. Fold gently with a spatula until everything is coated.

Chill: Cover and refrigerate for at least 30 minutes. Chilling helps the flavors meld and firms the texture.

Serve: Spoon over crisp lettuce, pile onto toasted bread or croissants, roll into a wrap, or serve with crackers and sliced cucumbers.

Final seasoning: Before serving, give it a quick stir and a final pinch of salt, pepper, or a squeeze of lemon if needed.