Dice or shred the cooked chicken into bite-sized pieces and place it in a large mixing bowl. Finely chop the celery, red onion, parsley, and pecans or walnuts. Add the dried cranberries and chopped ingredients to the bowl with the chicken.

In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper until smooth and creamy. Taste the dressing and adjust the seasoning if needed.

Pour the dressing over the chicken mixture and gently fold everything together using a rubber spatula until all the ingredients are evenly coated. Be careful not to overmix so the chicken remains tender.

Cover the bowl and refrigerate the chicken salad for at least 30 minutes. Chilling allows the flavors to blend together and creates a richer, more refreshing taste.

Remove the salad from the refrigerator and gently stir it once more. If it appears slightly thick after chilling, add a tablespoon of mayonnaise or Greek yogurt to refresh the creamy consistency.

Transfer the Cranberry Chicken Salad to a serving bowl or arrange it on croissants, sandwich bread, wraps, crackers, or crisp lettuce leaves. Garnish with a sprinkle of freshly chopped parsley, a few extra dried cranberries, and chopped pecans or walnuts for an attractive finishing touch. Serve chilled for the freshest flavor and creamiest texture.