If not using pre-cooked chicken, season and cook 2 chicken breasts in a skillet until fully done (about 6-8 minutes per side). Let cool, then shred or dice.
In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper.
Add the shredded chicken, celery, red onion, parsley, cranberries (if using), and nuts (if using) to the bowl.
Gently fold everything together until evenly coated with the dressing.
Refrigerate for at least 30 minutes before serving to let flavors meld.
Serve on bread, in a wrap, or over a bed of greens.
