Start by shredding about 2 cups of cooked chicken, or use a store-bought rotisserie chicken for ease. While shredding, chop 1 to 2 celery stalks, half a red onion, and a handful of fresh parsley. Slice a cup of grapes into quarters.

In a large mixing bowl, whisk together 1 cup of Greek yogurt, 1 tablespoon of Dijon mustard, and the juice of one lemon. Add 1 teaspoon of garlic powder, a sprinkle of kosher salt, and freshly ground black pepper to taste.

Carefully add the chopped chicken, celery, red onion, quartered grapes, chopped parsley, and 1/3 cup of walnuts (if using) into the dressing bowl. Gently fold the mixture together until well combined.

Adjust the seasoning by adding more salt, pepper, or yogurt as desired until perfectly balanced.

Cover the salad and refrigerate for at least 30 minutes before serving. Present in a lovely bowl and garnish with extra parsley.