Prep the chicken or use a store-bought rotisserie chicken.
Cut the chicken into cubes. Add it to the mixing bowl, along with the onion, celery, and purple grapes, and mix well. Add the mayonnaise and yogurt and mix until all the chicken is coated. Fold through the walnuts and thyme and season with salt and pepper.
Transfer to a serving dish and enjoy immediately or refrigerate until chilled.
Notes
* You can use baked, sous vide, or air fried chicken breast pieces. TO MAKE AHEAD. Chop and add all ingredients to a sealable salad bowl but don’t mix. When ready to serve, toss everything with yogurt and mayonnaise. Doing this helps keep the salad ingredients fresh and crispy. You can make this salad for up to 4 days in advance. TO STORE. If you have already mixed all ingredients, transfer the leftover salad to an airtight container and refrigerate it for up to 4 days. If you have used leftover chicken, consider how long you have had it before making the salad.