Prep the chicken. If using rotisserie, remove the skin and bones, then chop or shred the meat.
Aim for bite-size pieces so every forkful gets a balanced mix.
Chop the add-ins. Finely chop celery and red onion. Roughly chop pecans so you keep some crunch. Measure out the cranberries.
Toast the pecans (optional but recommended). Warm a dry skillet over medium heat, add pecans, and cook for 3–4 minutes, stirring, until fragrant.
Let them cool before mixing.
Make the dressing. In a large bowl, whisk mayonnaise, Greek yogurt (if using), Dijon, lemon juice, garlic powder, celery seed, salt, and pepper. Taste and adjust acid or salt.
Combine. Add chicken, celery, onion, pecans, cranberries, and herbs to the bowl. Gently fold until everything is evenly coated.
Chill. Cover and refrigerate for at least 30 minutes.
This helps the flavors blend and the dressing thicken slightly.
Serve. Spoon into lettuce cups, pile onto greens, or tuck into a low-carb wrap. Add extra cracked pepper or a squeeze of lemon if you like brightness.