Cook the chicken. If you're using raw chicken, season it lightly with salt and pepper and cook it in a skillet over medium heat. Cook until the thickest part reaches 165°F (74°C).

Let the chicken cool. Move the cooked chicken to a plate and let it rest for a few minutes. Allowing it to cool before mixing prevents the creamy dressing from becoming warm and runny.

Chop the chicken. Cut the chicken into small, bite-sized pieces. You can shred it instead if you prefer a softer texture.

Prepare the grapes. Wash and dry the grapes well, then cut them in half. Cutting them makes the salad easier to eat and gives you a little grape in almost every bite.

Chop the vegetables. Finely chop the celery and slice the green onions. If you're using pecans, chop them into small pieces as well.

Make the dressing. Add the mayonnaise, Greek yogurt, honey, lemon juice, salt, and black pepper to a small bowl. Stir until everything is smooth and well combined.

Combine the chicken and vegetables. Add the chicken, grapes, celery, green onions, and pecans to a large bowl.

Add the dressing. Pour the dressing over the chicken mixture. Start with most of the dressing and add the rest depending on how creamy you want the salad.

Mix gently. Stir everything together until the chicken and grapes are evenly coated. Take your time here so the grapes don't get crushed.

Taste the salad. Give it a quick taste and adjust it if needed. A little extra lemon juice can brighten it, while a small amount of honey can add more sweetness.

Chill before serving. Cover the bowl and refrigerate for at least 30 minutes. This gives the flavors time to blend and makes the salad nicely chilled.

Serve. Spoon the chicken salad onto bread, croissants, lettuce leaves, or crackers. Add a few extra grapes or chopped pecans on top if you want a little more texture.