Prepare the chicken by chopping cooked chicken breast or rotisserie chicken into 1/2 inch cubes.

Toast the pecan pieces in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside to cool.

In a large bowl, combine the chopped chicken, diced apples, celery, cranberries, cooled pecans, and red onion.

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

Pour the dressing over the chicken mixture and toss gently until all ingredients are evenly coated.

Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.

Serve on croissants, lettuce cups, or with crackers.