If you’re preparing your chicken breasts rather than using store-bought rotisserie chicken, here’s what to do. Bring a pot of lightly salted water to a full boil. Carefully place the raw chicken breasts inside the pot of boiling water using tongs and reduce to medium. Simmer for 5 minutes. Remove the pot from the heat, cover it with a lid, and allow the chicken to sit in the hot water for 15 to 20 minutes, or until it reaches an internal temperature of 165 degrees F. Insert a meat thermometer into the thickest part of the breast to check for doneness.

Transfer the chicken breasts to an airtight container and refrigerate until they are completely chilled.

When you’re ready to prepare the chicken salad recipe, either chop the breasts into bite-sized cubes, or use two forks to shred it. As an alternative, transfer the cooked chicken to a stand mixer fitted with the paddle attachment and turn the mixer on medium speed to shred the chicken.

Transfer the cooked shredded or diced chicken to a large bowl, along with the chopped pecans, dried cranberries, blueberries, celery, and red onions.

In a small mixing bowl, stir together the Greek yogurt, mayonnaise, minced garlic, lemon zest, sea salt, and black pepper.

Pour the dressing into the bowl with the chicken salad ingredients and give them a good stir until everything is coated with dressing. Taste the chicken salad for flavor and add more salt, pepper, or other ingredients to your personal taste.

Serve over a bed of lettuce with any other salad ingredients or as a sandwich or a wrap using a tortilla or lettuce wraps.