Shred cooked chicken. Dice the green onions and celery into small pieces.
In a large bowl, add chicken, green onions, celery, dried cranberries and pecans.
Add about half of the dressing and mix until combined. If the salad is still dry, add more dressing until the desired creaminess achieved. Serve at room temperature or chill in the fridge.
Light dressing
In a smaller bowl, whisk ½ cup real mayonnaise, ⅓ cup Greek yogurt, plain, 2 Tablespoons Dijon mustard, 1 Tablespoon apple cider vinegar, 1 Tablespoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth and creamy. Add it to the chicken salad.
Notes
You can use any leftover chicken to make the salad.
Roasted pecans have better flavor, but raw ones work well too.
If you store the salad in a bowl, make sure to cover it with a plastics wrap or a lid.
All nutrition information is only estimate and calculated using the calorie counting application.