Pull the chicken off the rotisserie bird and shred or chop it into bite-sized pieces — I like a mix of both textures so you get some chunky bits and some finer shreds throughout the salad.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, white wine vinegar, garlic powder, onion powder, paprika, black pepper, salt, and honey until completely smooth and combined.

Add the shredded chicken to the dressing and toss well to coat every single piece.

Fold in the diced celery, red onion, halved grapes, chopped pecans, and fresh parsley, stirring gently so everything is evenly distributed without breaking things up too much.

Taste the salad and adjust the seasoning as needed — a little extra lemon juice brightens things up, and a pinch more salt can really make the flavors pop.

Cover and refrigerate for at least 15 minutes before serving to let all those flavors meld together. If you can wait 30 minutes, even better!

Serve chilled on toasted bread, in lettuce cups, over a bed of greens, or straight from the bowl with crackers on the side.