Step 1: Prepare the Chicken: If starting with raw chicken, cook it first. Poach, bake, or grill the chicken until fully cooked (internal temperature of 165F). Allow it to cool slightly, then dice into bite-sized pieces. Alternatively, use leftover cooked chicken or rotisserie chicken to save time.
Step 2: Combine Wet Ingredients: In a medium-sized bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined. This forms the creamy base of the chicken salad.
Step 3: Mix Chicken and Other Ingredients: Add the diced chicken, red onion, dried cranberries, toasted almonds, and parsley to the bowl with the dressing. Gently fold all the ingredients together until evenly coated. Avoid overmixing to maintain the texture of the chicken and other components.
Step 4: Chill and Serve: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. This step is crucial for enhancing the overall taste. Serve the chicken salad on croissants, lettuce wraps, crackers, or as a topping for a green salad.
Optional Tips: For a tangier flavor, add a splash of apple cider vinegar. For a spicier kick, incorporate a pinch of red pepper flakes. Substitute pecans or walnuts for almonds. Diced apple can also be added.