Start by gathering everything you need. It makes the cooking process smoother. Ensure your chicken is cooked and shredded beforehand—using store-bought rotisserie chicken is a game changer.

In a large mixing bowl, add the light olive oil mayo and heavy cream. Whisk them together until smooth. Then stir in the Dijon mustard, sea salt, and a few cracks of freshly ground black pepper. This creamy base is the heart of your salad.

Now, chop the celery and green onions. You want them to be finely chopped, so they blend well into the salad. Halve the red grapes. The sweetness of the grapes plays a vital role in this dish.

Add the shredded chicken, chopped celery, halved grapes, and green onions into the mixing bowl with the dressing. Gently fold everything together. The aim here is to coat all the ingredients without breaking down the chicken too much.

Add the toasted slivered almonds and chopped parsley. Give it one last gentle mix, ensuring the almonds are evenly distributed. At this point, the salad will already look inviting.

For the best flavor, cover your chicken salad and refrigerate it for at least 30 minutes. This allows the flavors to meld. Serve it garnished with extra slivered almonds on top.