Weeknight Chicken Salad

1. Toast the nuts (optional but worth it). Warm a dry skillet over medium heat. Add the almonds or pecans and toast, stirring often, until fragrant and lightly golden, 3 to 5 minutes. Let cool.
2. Mix the dressing. In a small bowl, whisk together the mayo, Greek yogurt, Dijon, lemon juice, lemon zest, honey, salt, pepper, and cayenne or smoked paprika if using. Taste and adjust: add a pinch more salt if it tastes flat, a tiny squeeze of lemon if you want more zip, or a drizzle of honey if you want it a touch sweeter.
3. Build the salad. In a large bowl, add the chicken, grapes, celery, green onions, and parsley.
4. Dress it. Pour the dressing over the chicken mixture and stir until everything is evenly coated.
5. Finish with crunch. Fold in the toasted nuts right before serving, or keep them on the side if you are prepping ahead.
6. Taste and adjust. A pinch of salt usually fixes everything. If you want it brighter, add a small squeeze of lemon.

Weeknight shortcut: If you are truly running on fumes, mix the dressing directly in the big bowl, then add everything else and stir. One bowl, minimal cleanup, maximum reward.

Sandwich tip: Toast the bread and add lettuce first. It acts like a little raincoat and helps prevent sogginess.