1) If you don’t have leftover chicken, poach chicken in lightly salted simmering water, until it’s just cooked through, probably 12-14 minutes. Then let cool and shred or chop.
2) For walnuts or pecans, toast in a dry pan over low heat until fragrant and lightly browned. Then let cool and chop. Also chop other ingredients, taking care to try to dice stuff evenly.
3) Whisk together mayo, greek yogurt, honey, and a pinch of salt and pepper.
4) Stir dressing into onion, celery nuts, grapes, and parsley. Fold in chicken last. Season with salt and pepper to taste.
Serve salad on a bed of greens or on toasted bread with greens. Leftover salad will keep in the fridge for five days.