01 - In a large mixing bowl, combine the diced chicken, roughly chopped pecans, finely sliced celery, halved red seedless grapes, and finely diced red onion.
02 - In a small bowl, whisk together the mayonnaise, plain Greek yogurt, Dijon mustard, fresh lemon juice, salt, and black pepper until the mixture is smooth and well combined.
03 - Pour the prepared dressing over the chicken mixture and gently toss until all ingredients are evenly coated.
04 - If desired, fold in the chopped fresh parsley.
05 - Cover the bowl and refrigerate for a minimum of 30 minutes before serving to allow the flavors to fully meld.
06 - Serve the chilled chicken salad on a bed of fresh lettuce, as a sandwich filling, or alongside crackers.