Preparation

• Dice the chicken into ¼-inch pieces and set aside. Dice the celery into ¼-inch pieces and set aside. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop into ¼-inch pieces. Chop the chives finely and set aside. I like to prep all my components before mixing so the final assembly is quick and nothing gets overworked.
• In a medium bowl, whisk together the Greek yogurt, mayonnaise, tarragon, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined. This dressing base creates a tangy, herbaceous foundation with just the right balance of acidity and creaminess.
• Add the prepared chicken, celery, cranberries, toasted walnuts, and chives to the dressing base from Step 2. Fold gently until all components are evenly coated and distributed. I find that folding rather than stirring helps keep the texture from becoming mushy—the ingredients stay distinct and pleasant.
• Spoon the chicken salad mixture into each pre-baked phyllo shell, filling them generously but carefully so they don't overflow. Arrange the filled shells on a serving platter and finish with a light dusting of black pepper and a small garnish of fresh chives on top for visual appeal.