Prep the chicken. If using rotisserie chicken, remove skin and bones, then chop or shred into bite-size pieces. For poached chicken, cool completely before dicing. You want firm, chilled chicken for the best texture.

Toast the pecans. Add chopped pecans to a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Let them cool so they stay crisp in the salad.

Chop the mix-ins. Halve the grapes. Dice the apple and celery into small, even pieces. Mince the red onion. Keep the pieces small so they blend well and don’t dominate each bite.

Make the dressing. In a large bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, honey, salt, and pepper. Adjust acidity with more lemon and seasoning to taste.

Combine the salad. Add chicken, grapes, apple, celery, onion, and cooled pecans to the bowl. Fold gently with a spatula until everything is well coated but not mashed.

Add herbs. Stir in chopped dill or parsley for a fresh, bright finish. This step elevates the flavor without overpowering it.

Chill and set. Cover and refrigerate for at least 30 minutes. Resting allows the dressing to absorb and the flavors to meld.

Serve. Spoon onto buttered croissants, pile over crisp lettuce, or serve with crackers and sliced cucumbers. Add a squeeze of lemon right before serving if you like extra brightness.