Cook the chicken until fully done. Let it cool completely before chopping. Cool chicken keeps the salad fresh and prevents the dressing from separating.

Place sliced almonds into a dry skillet. Toast over medium heat for three to four minutes. Stir often until lightly golden and fragrant.

Wash the grapes, celery, parsley, and green onions. Slice and chop everything into small, even pieces for better texture and easy mixing.

In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper. Whisk until smooth and creamy.

Place chopped chicken into a large bowl. Spread it evenly before adding the remaining ingredients for better mixing.

Add grapes, celery, green onions, parsley, and toasted almonds to the chicken. Stir gently so every ingredient stays fresh and whole.

Pour the prepared dressing over the chicken mixture. Fold everything together carefully until each piece becomes lightly coated with the creamy dressing.

Cover the bowl with plastic wrap or a lid. Refrigerate for at least thirty minutes to allow the flavors to blend together.

Taste the salad before serving. Add a little more salt, pepper, or lemon juice if needed to match your personal preference.

Serve the chicken salad on lettuce leaves, croissants, sandwich bread, or crackers. Garnish with extra almonds and parsley for a beautiful finish.