1. Wash and dry kale, remove stems, chop leaves, and massage with a drizzle of olive oil and a pinch of salt until tender

2. Toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, then let cool

3. In a bowl, whisk together Greek yogurt or mayonnaise, lemon juice, honey, salt, and pepper to make the dressing

4. Combine chicken, diced apples, cranberries, and kale in a large mixing bowl and toss gently

5. Pour dressing over the salad and stir until ingredients are evenly coated

6. Fold in cooled toasted pecans to maintain their crunch

7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired

8. Serve immediately or chill for 30 minutes to let flavors meld