In a large mixing bowl, combine the pulled chicken breast, sliced celery, minced red onion, chopped apple, and dried cranberries. Gently mix together until evenly distributed.

In a separate small bowl, whisk together the plain Greek yogurt, light mayonnaise, Dijon mustard, minced parsley, onion powder, salt, and black pepper for about 30 seconds until smooth and creamy.

Pour the dressing over the chicken and vegetable mixture and fold gently for about a minute until thoroughly coated.

Cover the mixing bowl and refrigerate for at least 1 hour to allow flavors to meld together.

Just before serving, fold in the toasted or candied pecans to maintain their crunchiness.