If using raw chicken breasts, preheat your air fryer to 375°F (190°C). Pat chicken breasts dry with paper towels. Rub them with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Place the seasoned chicken breasts in the air fryer basket in a single layer. Air fry for 18-20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C). Allow the chicken to cool completely, then shred or dice it into 1/2-inch pieces.

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, curry powder, lime juice, honey, ground ginger, and garlic powder. Season with salt and pepper to taste. Taste and adjust the curry powder or sweetness as desired to achieve your preferred flavor.

Add the cooled, shredded or diced chicken to the large bowl with the prepared curry dressing.

Stir in the halved red grapes, finely diced celery, chopped pecans (if using), and minced red onion (if using).

Gently fold all ingredients together until the chicken and mix-ins are thoroughly and evenly coated with the vibrant curry dressing.

Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully, enhancing the overall taste.

Before serving, give the salad a good stir and incorporate the fresh chopped parsley or cilantro. Serve chilled on lettuce cups, with crackers, on your favorite bread as a sandwich, or as a delightful side dish.