Poach chicken breasts in pot with chicken broth for approximately 20 minutes or until they reach internal temperature of 165 degrees F. Drain and set aside to cool.

While chicken cooks, prep ed apple, red onion, celery stalks and red seedless grapes. Combine in large bowl.

In separate small bowl, combine mayonnaise, plain Greek yogurt, lemon juice, parsley, salt, garlic powder and pepper. Mix until well combined.

Cut chicken breasts into bite sized cubes. Add to bowl with fruits and vegetables along with chopped walnuts.

Combine dressing with chicken salad and gently toss with rubber spatula until ingredients are well and evenly coated.

Transfer to large platter or bowl to serve or use in sandwiches or wraps.