In a large bowl, combine the cooked chicken, diced celery, halved grapes, sliced almonds, green onions, and chopped parsley.

In a separate bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, celery seed, salt, and black pepper until smooth and creamy.

Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.

Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together for best results.

Serve the salad in crisp lettuce cups, on slices of whole-grain bread, wrapped in a tortilla, or over a fresh bed of mixed greens.