Cook the Chicken: Begin by poaching your chicken breasts in gently simmering water for about 15-20 minutes, until they are fully cooked and tender. Shred the chicken using two forks and set aside.

Prepare the Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, and poppy seeds until smooth and creamy. Taste to adjust sweetness or tanginess as desired.

Mix the Salad: In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped pecans, diced celery, and green onions. Gently fold in the dressing until everything is evenly coated.

Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve & Enjoy: Spoon generous portions onto a bed of mixed greens or serve in whole-grain wraps for a delightful lunch or dinner option. Garnish with extra pecans for added crunch!