1-First Steps: Preparation and Mixing Dice the cooked chicken into bite-sized pieces to ensure it mixes well with other elements. Next, finely chop the celery, red grapes, almonds, green onions, and parsley for even distribution and consistent bite. In a large bowl, combine the 3 cups of prepared chicken with the diced celery, halved red grapes, sliced almonds, sliced green onions, and finely chopped parsley.

2-Creating the Dressing: In a separate bowl, whisk together the 3/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 3 tablespoons fresh lemon juice, 1/2 teaspoon celery seed, 1 teaspoon salt, and 1/2 teaspoon cracked black pepper. This mixture forms a creamy, low-calorie dressing that coats the ingredients perfectly. Once blended, pour it over the chicken and veggie mix in the large bowl.

3-Final Touches and Serving: Stir everything until evenly combined, making sure every piece is coated for maximum flavor. Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld together. This step enhances the taste and makes it even better when served on a bed of leafy greens or with whole grain bread for a complete meal.