Start by boiling or baking the chicken breasts. If boiling, place the chicken in a pot of salted water. Bring it to a gentle boil and cook until the chicken is no longer pink inside, typically about 15-20 minutes.

If you prefer baking, preheat your oven to 375°F (190°C). Season the chicken with salt and pepper, then bake for about 25-30 minutes until cooked through.

Let the chicken cool before chopping it into bite-sized pieces.

In a medium bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and ground cinnamon. Whisk everything together until you achieve a smooth consistency. This dressing is creamy but has a nice tangy kick, thanks to the yogurt and mustard.

While the chicken cools, it’s time to chop up your vegetables and fruits. Dice the apple, slice the celery, and halve the grapes. Make sure you chop everything into uniform pieces for consistency in each bite. A tip? Leave the skin on the apples for added color and nutrients.

In a large mixing bowl, combine the chopped chicken, apples, celery, grapes, and pecans. Mix gently to keep some of the grapes intact.

Pour the dressing over the chicken mixture. Use a spatula to fold everything together gently until all ingredients are well coated in the dressing.

Now, it’s time for the finishing touches. Season with salt and black pepper to your preference. A pinch of extra lemon juice can elevate the flavor.

Cover the bowl with plastic wrap and place it in the refrigerator. Allow it to chill for at least an hour. This step is vital for merging the flavors gracefully. Serve it alone or on a bed of greens for a lovely presentation.