Begin by bringing a large pot of salted water to a rolling boil. Carefully add the chicken breasts and reduce to a simmer. Cook for 15-20 minutes, or until the chicken is fully cooked and no longer pink inside. Once done, drain the chicken, allow it to cool slightly, then chop or shred into bite-sized pieces.

In the same pot, bring fresh water to a boil again, adding a pinch of salt. Stir in the bow tie pasta and cook per the package instructions, usually around 8-10 minutes, until al dente. Once finished, drain the pasta in a colander and set aside.

In a large mixing bowl, combine the chopped chicken, diced celery, and chopped green onions. Stir gently to combine.

In a separate measuring cup or bowl, whisk together the mayonnaise, lemon juice, coarse ground pepper, and dried parsley until smooth. Pour it over the chicken mixture.

Gently fold in the cooked bow tie pasta, halved red seedless grapes, and sliced almonds into the chicken mixture. Toss until everything is evenly mixed.

Once mixed, taste the salad and adjust seasoning if necessary. Chill before serving, or serve at room temperature.