If using freshly cooked chicken, allow it to cool completely before preparing the salad. Rotisserie chicken is also an excellent convenient option. Cut or shred the chicken into small, bite-sized pieces.

For extra flavor, lightly toast the pecans in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently. Let them cool before chopping.

In a large mixing bowl, combine the chicken, dried cranberries, toasted pecans, celery, red onion, and parsley.

In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth and creamy.

Pour the dressing over the chicken mixture. Gently stir until everything is evenly coated. Taste and adjust the seasoning if needed.

Cover and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to blend and makes the salad even more delicious.

Serve the chicken salad on croissants or toasted bread, spoon it into lettuce cups, or enjoy it over a bed of fresh greens. It also makes a delicious cracker topping for parties and gatherings.

For variations, add diced apple or grapes for extra freshness, substitute walnuts for pecans, or replace some of the mayonnaise with additional Greek yogurt.

Servings: 4–6

Prep Time: 15 minutes

Chill Time: 30 minutes

Total Time: 45 minutes