Cook the chicken. If you are starting with raw chicken, season it lightly with salt and pepper and cook it in a skillet over medium heat until the center reaches 165°F (74°C).

Let the chicken cool. Transfer the chicken to a plate and let it rest for a few minutes. This makes it easier to handle and helps keep the chicken juicy.

Chop the chicken. Cut the chicken into small, bite-sized pieces. You can also shred it if you prefer a softer chicken salad.

Prepare the vegetables. Finely chop the celery and green onions. Smaller pieces mix more evenly through the chicken salad.

Make the dressing. Add the mayonnaise, Greek yogurt, honey, lemon juice, salt, and black pepper to a small bowl. Stir until smooth and creamy.

Combine the main ingredients. Add the chopped chicken, dried cranberries, pecans, celery, and green onions to a large bowl.

Add the dressing. Pour the dressing over the chicken mixture. Start with most of it and add more if you prefer a creamier salad.

Mix gently. Stir everything together until the chicken, cranberries, and pecans are evenly coated. Be gentle so you don't crush the cranberries or pecans.

Taste and adjust. Try a small spoonful and adjust the seasoning if needed. You can add a little more honey for sweetness or a little more lemon juice for brightness.

Chill the salad. Cover the bowl and refrigerate for about 30 minutes before serving. This gives the flavors time to blend together.

Serve. Spoon the chicken salad onto bread, croissants, lettuce leaves, or crackers. Add a few extra pecans or cranberries on top if you want more texture.