Use fully cooked cold chicken. Cut or pull into 1/2-inch pieces and blot the surface if wet.
Dice and dry celery, quarter and dry grapes, and slice scallions. Chop herbs.
Toast almonds in a dry skillet over medium-low heat for 3 to 5 minutes until fragrant. Transfer to a plate and cool.
Whisk Greek yogurt, olive oil, Dijon, honey, lemon zest, lemon juice, salt and pepper until glossy and uniform.
Add chicken, celery, grapes, scallions, parsley and dill. Fold gently until evenly coated without crushing grapes.
If dry, add Greek yogurt 1 tablespoon at a time. If too tangy, add 1/2 teaspoon honey or 1 teaspoon olive oil.
Cover and refrigerate 20 minutes, then stir and check seasoning and consistency.
Fold in cooled toasted almonds just before serving, or add them to individual portions for the best crunch.
