Toast the nuts: Add pecans or almonds to a dry skillet over medium heat. Stir until fragrant and lightly golden, 3–5 minutes. Transfer to a plate to cool.
Mix the dressing: In a large bowl, whisk mayonnaise, Greek yogurt, Dijon, honey, lemon juice, garlic powder, onion powder, salt, and pepper. Taste and adjust with more lemon, honey, or salt as needed.
Prep the fruit and veg: Halve the grapes. Dice the celery. Slice the green onions.
Combine the salad: Add chicken, grapes, celery, green onions, and cooled nuts to the bowl with the dressing. Fold gently until everything is evenly coated.
Chill for best flavor: Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. The flavors settle and the texture improves.
Serve: Spoon onto croissants, tuck into lettuce cups, or pile over greens. Finish with a crack of pepper and a squeeze of lemon if you like.
Dry the chicken well: Moisture waters down the dressing. Pat the chicken dry before chopping.
Cut grapes evenly: Halved grapes distribute sweetness in every bite and keep the salad neat.
Season in layers: Salt the dressing, then taste again after mixing the salad and adjust.
Don’t skip the chill time: Chilling lets the dressing cling and the flavors mingle.
