Prepare Chicken:

• Cook the chicken breast using your preferred method (boiling, grilling, or baking) until fully cooked. Once cooked, allow it to cool and then dice or shred the chicken into bite-sized pieces.

Combine Salad Ingredients:

• In a large mixing bowl, combine the diced chicken, dried cranberries, chopped pecans, diced celery, and diced red onion. Gently toss to distribute the ingredients evenly.

Prepare Dressing:

• In a small bowl, whisk together the plain non-fat Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until smooth and well combined. Season with salt and pepper to taste.

Coat Salad with Dressing:

• Pour the dressing over the chicken salad mixture and toss gently to coat all ingredients evenly.

Chill Salad:

• Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld together and chill the salad.

Garnish and Serve:

• Before serving, garnish with freshly chopped parsley or chives, if desired. Serve the chilled salad as a light and satisfying meal option.