Start by ensuring your chicken is cold. If you’ve just roasted a batch, let it sit in the fridge for at least an hour. This prevents the dressing from "breaking" or becoming greasy. Toss your shredded chicken, the halved grapes, and the diced celery into a large mixing bowl. The colors here are beautiful—the deep red of the grapes against the vibrant green of the celery.

In a smaller bowl, whisk your Greek yogurt, mayo, and lemon juice. Add a crack of fresh black pepper. Now, pour that over the chicken mixture. Use a rubber spatula to fold everything together gently. You want the dressing to coat the chicken, not drown it. Finally, just before you are ready to plate it, sprinkle those toasted almonds on top. That toasted nuttiness is the secret key to success.

This recipe is built for the fridge. If you store it in an airtight glass container, it will hold its integrity for up to three days. I recommend keeping the toasted almonds in a separate small baggie and tossing them in right when you’re ready to eat. This ensures that the nuts stay crunchy instead of soaking up the moisture from the dressing.

Avoid freezing this salad. The dairy in the Greek yogurt and the water content in the celery and grapes will cause the mixture to separate and turn mushy once thawed. If you need it for a longer duration, prep the chicken, celery, and dressing separately, then combine them on the morning of your lunch.