Season chicken breasts with salt and pepper and cook in a saucepan over medium heat for 12-15 minutes, until fully cooked. Let cool, then dice into small pieces.
In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, honey, diced celery, red onion, and dried cranberries.
Add diced chicken to the mixture and mix until chicken
Notes
You can also add sliced almonds or chopped apples for extra crunch and flavor.This chicken salad can be stored in the fridge for up to 3 days.