If your chicken isn’t cooked, poach it. Place 2 boneless skinless breasts in a saucepan, cover with water, add a pinch of salt, bring to a simmer, and cook for 12-15 minutes until cooked through. Let cool and shred with two forks.

Heat a small skillet over medium heat. Add pecans and toss for 3-4 minutes until fragrant and slightly darker. Watch them — nuts go from toasty to burnt faster than you’d think. Transfer to a plate to cool.

In a medium bowl, whisk together mayonnaise (and Greek yogurt if using), Dijon mustard, lemon juice, honey (if using), salt, and pepper. Taste and adjust.

Add chopped chicken, celery, onion, dried cranberries, and cooled pecans to the bowl with the dressing. Toss gently until everything is coated evenly.

Pop the salad into the fridge for 15-30 minutes to let flavors meld. Alternatively, serve immediately on a bed of mixed greens, in sandwich bread or croissants, or scooped into halved avocados.