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Place the shredded roasted chicken in a large mixing bowl. Add ½ to ¾ cup mayonnaise and toss until every piece is lightly coated. The chicken should be creamy but not heavily dressed.
Finely chop the apple, celery and dates, halve the grapes, chop the walnuts, and mince the parsley.
Add the apple, celery, grapes, dates, walnuts, and parsley to the bowl with the chicken.
In a small bowl, whisk together the remaining ¼ cup mayonnaise, the juice of one lemon, and the honey until smooth and pourable.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Season with salt and pepper to taste. Adjust as needed with more mayonnaise for creaminess, more lemon juice for brightness, or additional grapes, dates, celery, or walnuts if you’d like an even heartier salad.
Wrap it in lettuce or make a sandwich with Korean Milk bread. Apply little extra mayo and devour