If using leftover or rotisserie chicken, shred or finely dice to measure 3 cups. If cooking from raw, poach 2 medium boneless skinless chicken breasts in simmering salted water for 12–15 minutes until internal temperature reaches 74°C (165°F), then cool and shred.

Make the dressing and mix

In a large bowl combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 teaspoon honey. Whisk until smooth. Stir in 1/2 cup finely diced celery, 2 tablespoons minced red onion, and 2 tablespoons chopped fresh parsley. Add 3 cups shredded chicken and gently fold until evenly coated.

Season to taste

Add 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning as needed (add more lemon for brightness, more mustard for tang). Chill for at least 15 minutes to let flavors meld, or up to 2 hours covered in the refrigerator.

Seasoned Pecans

Heat a small skillet over medium heat. Add 1 teaspoon unsalted butter and let it melt. Add 3/4 cup pecan halves, 1 teaspoon brown sugar, 1/4 teaspoon smoked paprika, and 1/4 teaspoon sea salt. Toss continuously for 3–4 minutes until the sugar melts and coats the pecans and they become fragrant and slightly toasted. Transfer to a plate to cool (they will crisp as they cool).

Salad assembly & serving

Divide 6 cups mixed greens among 4 plates or bowls (serves 4). Arrange 1 cup halved grape tomatoes and 1/2 cup sliced cucumber evenly over the greens.

Spoon about 3/4 cup of the prepared chicken salad onto the center of each portion of greens (adjust to preference).

Scatter the seasoned pecans over each salad (about 3 tablespoons pecans per serving). Drizzle a teaspoon of olive oil over the greens if desired and squeeze a lemon wedge over the chicken salad for brightness.

Serve immediately. Leftover chicken salad can be refrigerated for up to 3 days; keep pecans separate to preserve crunch.