Cook the chicken breast until tender, then allow it to cool slightly before dicing or shredding. Rotisserie chicken can also be used for a quicker option.

Add the pecans to a dry skillet over medium heat and toast for 3–5 minutes, stirring often, until fragrant. Let them cool before chopping.

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

Add the cooked chicken, dried cranberries, toasted pecans, celery, red onion, and parsley to a large bowl. Toss gently to combine.

Pour the creamy dressing over the chicken mixture and stir until everything is evenly coated. Adjust seasoning with additional salt, pepper, or lemon juice if needed.

Cover and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to blend and gives the salad a better texture.

Spoon the cranberry pecan chicken salad onto bread, croissants, lettuce cups, or crackers, and garnish with extra pecans or parsley if desired.