In a large mixing bowl, add the cooked chicken, diced celery, minced red onion, chopped apple, and dried cranberries. Mix until well blended.

In a separate bowl, whisk together the Greek yogurt, light mayonnaise, and Dijon mustard until smooth. Then add parsley, onion powder, salt, and pepper.

Pour the dressing over the chicken mixture and carefully toss until everything is evenly coated.

Cover with plastic wrap and refrigerate for at least 1 hour to let flavors meld.

Before serving, fold in the chopped pecans gently.

Serve on mixed greens or in croissants, and enjoy!