Start by ensuring all your ingredients are at the ready. Having everything chopped and measured will make your life a lot easier. Shred the cooked chicken into bite-sized pieces.

I often use leftover rotisserie chicken for convenience. If you decide to bake the chicken, season it with your favorite spices for extra flavor.

Next, you’ll want to wash and chop the apples into small chunks. I prefer Granny Smith apples for their tartness, which balances nicely with the sweetness of the grapes. Halve the grapes and set them aside.

Chop your celery and red onion. The celery gives a satisfying crunch while the onion adds zest. You can adjust the amount of onion per your taste. If you like a milder flavor, opt for green onions instead.

In a large mixing bowl, combine the shredded chicken, chopped apples, celery, red onion, and halved grapes. Add the walnuts at this stage, mixing gently to avoid breaking them too much.

In a separate bowl, mix the mayonnaise, yogurt, creamy salad dressing, lemon juice, and Dijon mustard if you're using it. This mixture should be creamy but well-balanced, so don’t hesitate to adjust according to your preferences. A touch of honey adds a delightful sweetness.

Pour the dressing over the chicken mixture and gently fold it together until everything is coated.

Once everything is mixed, let the salad chill in the fridge for at least an hour. Chilling lets the flavors develop further. Serve it on a bed of greens, in a sandwich, or enjoy it straight from the bowl.