Toast the pecans. Add pecans to a dry skillet over medium heat. Stir occasionally for 3–5 minutes until fragrant and lightly browned. Let them cool, then chop.

Prep the chicken and vegetables. Chop or shred the cooked chicken into bite-sized pieces. Finely dice celery and red onion. Keep pieces small for an even mix.

Make the dressing. In a bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, and honey. Season with salt and pepper. Taste and adjust acidity or sweetness as needed.

Combine the mix-ins. In a large bowl, add chicken, celery, red onion, dried cranberries, and chopped pecans. Sprinkle in the herbs if using.

Fold in the dressing. Pour the dressing over the chicken mixture. Gently fold until everything is evenly coated but not mushy. Add a pinch more salt and pepper if needed.

Chill for best flavor. Cover and refrigerate for at least 30 minutes. This helps the flavors blend and the texture firm up slightly.

Assemble the sandwich. Layer greens on your bread or croissant. Spoon on a generous amount of chicken salad. Add extra cranberries or pecans on top if you like more texture.

Serve. Slice in half and enjoy with chips, a side salad, or fruit. It’s just as good the next day.