In a small mixing bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons honey, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard until smooth. Add a pinch of salt and pepper to taste.

In a large bowl, combine 2 cups of diced cooked chicken, ½ cup of sliced almonds, ½ cup of dried cranberries or tart cherries, and 1 large finely diced Honeycrisp apple. If using green onions, add ¼ cup now and mix gently.

Pour the prepared dressing over the chicken salad mixture and carefully toss everything together until evenly coated.

Transfer to a serving dish or individual bowls. Serve immediately or chill in the refrigerator for 30 minutes.