Fill a medium saucepan with enough cold water to submerge the chicken breasts. Add 1 teaspoon of salt and bring to a gentle simmer over medium heat. Do not let it reach a rolling boil.

Add the chicken breasts to the simmering water. Cook uncovered for 15–18 minutes until the internal temperature reaches 165°F (74°C). The chicken should look completely white with no pink inside.

Checkpoint: You are ready to move on when a meat thermometer inserted in the thickest part reads 165°F and the juices run clear.

Remove the chicken from the water and place it on a cutting board. Let it rest and cool for 20–25 minutes at room temperature until it is cool enough to handle comfortably.

While the chicken cools, place a small dry skillet over medium heat. Add the chopped pecans or walnuts and toast them for 3–5 minutes, stirring frequently, until they are fragrant and lightly golden. Watch them carefully — they burn quickly. Set aside to cool.

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, honey, garlic powder, and onion powder until completely smooth. Season with salt and pepper to taste.

Once the chicken is fully cooled, use two forks or your hands to shred it into bite-sized pieces, or chop it into roughly 1/2-inch cubes depending on your preference.

Add the shredded or chopped chicken to the bowl with the dressing. Stir gently to coat the chicken evenly.

Add the halved red grapes, halved green grapes, diced celery, minced red onion, toasted nuts, chopped tarragon, and chopped parsley to the bowl.

Fold everything together gently using a large spoon or spatula. Do not stir aggressively — you want the grapes to stay intact.

Checkpoint: You are ready to move on when every ingredient is evenly coated with dressing and no dry pockets remain.

Taste the salad and adjust the seasoning — add more salt, a squeeze of lemon for brightness, or a tiny drizzle of honey if you want a little more sweetness.

Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) before serving. This resting time allows the flavors to meld beautifully.