Poach or roast chicken breasts. Let cool, then shred or cube.

Season lightly with salt and pepper.

Make the Dressing:

In a large bowl, whisk together mayo, Dijon, lemon juice, vinegar, and honey.

Taste and adjust with salt/pepper or more lemon if needed.

Assemble the Salad:

Add chicken, celery, onion, nuts, grapes, and herbs to the bowl.

Mix gently to combine. Don’t overmix or it’ll turn mushy.

Chill (Optional):

For best flavor, refrigerate for at least 30 minutes before serving.

Serve:

Great on croissants, in lettuce wraps, with crackers, or over mixed greens.

🔄 Variations:
No mayo? Sub Greek yogurt or mashed avocado.

Add-ins: Try chopped apples, pickles, curry powder, or a dash of hot sauce.

Make it deluxe: Add crumbled bacon or blue cheese.