In a large mixing bowl, whisk together the yogurt, mayonnaise, wine vinegar, Dijon mustard, and honey until smooth and fully combined. The yogurt cuts the richness of the mayo while the vinegar and mustard add brightness, and the honey provides subtle sweetness that balances everything together. Taste the dressing and adjust the mustard or honey to your preference—I find that Grey Poupon's sharper bite pairs beautifully with the honey, but you can dial it up or down based on your taste. Once combined, set the bowl aside.

While the dressing sits, warm a skillet over medium heat and add the slivered almonds. Toast them for 2-3 minutes, stirring frequently, until they're fragrant and lightly golden. This step is crucial—toasting the almonds brings out their natural oils and deepens their flavor, giving you a much better crunch than raw almonds would provide. Transfer to a plate to cool slightly.

Add the cooked shredded chicken, toasted almonds from Step 2, diced celery, and sliced scallions to the honey mustard dressing base from Step 1. Using a spatula or wooden spoon, fold everything together gently until the chicken is evenly coated and all components are well distributed. I like to fold rather than stir vigorously to keep the chicken pieces intact and maintain a pleasant texture. Taste and adjust seasoning as needed—a pinch of smoked paprika adds a subtle warmth and complexity to the final salad.