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Place the chicken breasts in a medium saucepan in a single layer, then pour in the broth or water until the chicken is covered by about 1 inch.
Add salt, bay leaf, smashed garlic, celery stalk, and lemon slice, then set the pan over medium heat and bring it just to a gentle simmer.
Once you see small bubbles rising around the edges, lower the heat, cover the pan, and let the chicken cook gently for 12 to 16 minutes, depending on thickness.
Transfer the chicken to a plate and let it rest for 10 minutes before chopping.
While the chicken cools, make the dressing in a large mixing bowl. Add mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, honey, salt, black pepper, garlic powder, and chopped dill or parsley. Stir until the dressing looks smooth, glossy, and creamy.
Add the cooled chicken to the bowl with the dressing, then add the celery and red onion. Fold everything together gently with a spatula or large spoon.
If you like a sweeter, juicier bite, fold in the halved grapes now.
If you are using nuts, add them right before serving so they stay crisp instead of turning soft and confused.
Cover the bowl and chill the chicken salad for at least 30 minutes before serving.
Before serving, stir it once more and taste again.