Bring a pot of water to 180°F (just below simmer), add chicken breast, and poach for 15 minutes until the internal temperature reaches 165°F. Remove and rest the chicken for 5 minutes before chopping into bite-sized pieces.
2 lbs chicken breast
Halve the grapes, dice celery into ¼-inch pieces, coarsely chop the walnuts, and refrigerate all while the chicken cools.
2 stalks celery, 1.5 cups grapes, 0.75 cup walnuts
In a large mixing bowl, whisk together mayonnaise, Greek yogurt, 1 tablespoon lemon juice, salt, and black pepper until smooth.
0.75 cup mayonnaise, 0.25 cup Greek yogurt, 2 tbsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper
Add chopped chicken, grapes, celery, and walnuts to the dressing. Fold gently until everything is evenly coated. Taste and add remaining lemon juice, salt, or pepper as needed.
2 lbs chicken breast, 2 stalks celery, 1.5 cups grapes, 0.75 cup walnuts, 2 tbsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper
Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to blend and the salad to firm up.
