If poaching, simmer chicken breasts in salted water with a bay leaf for 12–15 minutes until cooked through, then shred when cool enough to handle. If using rotisserie chicken, simply chop or shred the meat.

Dice the celery, halve the grapes, mince the onion, and toast the nuts until fragrant and golden in a dry skillet.

In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, a pinch of salt, and black pepper. Taste and adjust acidity or sweetness to your preference.

Add chicken and vegetables to the dressing. Toss gently until everything is evenly coated.

Fold in the toasted nuts last to preserve their crunch.

For best flavor, refrigerate for 15–30 minutes to let flavors meld. Serve cold or at room temperature.