Chicken Salad

1. Cook the Chicken:
   • Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika.
   • Cook the chicken for 6-7 minutes on each side (or until the internal temperature reaches 165°F/75°C) until golden and cooked through.
   • Remove from the skillet and let the chicken rest for a few minutes. Then, shred the chicken using two forks or chop it into bite-sized pieces.
2. Prepare the Salad Ingredients:
   • While the chicken is cooling, chop the celery, grapes, and onion. If using nuts, chop them into small pieces, and chop the parsley as well.
3. Make the Dressing:
   • In a bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and honey (if using) until smooth and creamy.
4. Assemble the Salad:
   • In a large bowl, combine the shredded or chopped chicken, celery, grapes, red onion, nuts, and parsley.
   • Add the dressing and toss everything gently until well coated.
5. Chill and Serve:
   • Refrigerate the chicken salad for at least 30 minutes before serving to allow the flavors to meld together.
   • Serve chilled, either on a bed of lettuce, in a sandwich, in a wrap, or as a side dish.

Variations:

• Spicy Chicken Salad: Add a bit of cayenne pepper, chili powder, or diced jalapeños to the dressing for a spicy kick.
• Fruit Chicken Salad: You can substitute grapes with diced apples, dried cranberries, or even pineapple chunks for a tropical twist.
• Healthy Option: Replace half or all of the mayo with Greek yogurt for a lighter version of the dressing.

This chicken salad is a deliciously creamy, fresh, and versatile dish that can be enjoyed in so many ways. Enjoy!