Choose your preferred cooking method: bake at 375°F for about 30 minutes, pan-fry for 10 minutes per side over medium-high heat, or simmer gently in water for 10 minutes until cooked through. The chicken is done when it reaches an internal temperature of 165°F or shows no pink when cut. Once cooked, let it cool slightly before cutting into ½-inch cubes.

While the chicken cooks, finely chop the celery and red onion, dice the Honeycrisp apples, and chop the parsley and roasted almonds.

Dice the apples last and toss them lightly with a bit of lemon juice to prevent browning.

In a large mixing bowl, combine the cooked chicken cubes with the prepared celery, red onion, apples, dried cranberries, almonds, and parsley. Toss gently to distribute everything evenly.

In a small bowl, whisk together the Greek yogurt, mayonnaise, remaining lemon juice, salt, and pepper until smooth and well combined.

Pour the dressing over the base ingredients and fold gently until everything is evenly coated.

Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together. Serve chilled on bread, crackers, lettuce cups, or wraps.