If you’re using leftover or rotisserie chicken, shred or chop it into bite-sized pieces. If starting from raw, quickly poach two boneless, skinless chicken breasts: simmer in salted water for 12–15 minutes until cooked through, then rest 5 minutes before shredding.

Heat a small skillet over medium heat and toast the chopped pecans for 3–4 minutes, shaking the pan occasionally until fragrant.

In a small bowl, whisk together mayonnaise (or mayo + Greek yogurt), Dijon mustard, lemon juice, salt, and pepper until smooth.

In a large bowl, add the chicken, celery, red onion/green onions, dried cranberries, and most of the toasted pecans (reserve a few for garnish). Pour the dressing over and gently toss until everything is coated.

Spoon the salad onto a bed of mixed greens, scoop into a buttery croissant, or serve in crunchy lettuce cups. Garnish with remaining pecans and parsley.

Let the salad chill for 20–30 minutes; flavors meld beautifully when they sit.