In a large mixing bowl, combine the shredded chicken with diced celery and red onion, noting the crisp crunch of the celery and the sharp, aromatic hit of the onion.

Incorporate the chopped walnuts and dried cranberries, observing the rich, nutty aroma and the vibrant pop of sweet-tart flavor.

Whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth, enjoying the vibrant and fresh lemon aroma.

Pour the dressing over the chicken mixture and stir gently until glossy and evenly coated.

Fold in the fresh parsley, ensuring the bright green flecks are distributed to add an herbal fragrance.

Taste the mixture and adjust seasoning with extra salt or pepper to ensure a perfect balance of tangy and creamy textures.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.

Line a platter or individual plates with cold, crisp green leaf lettuce leaves.

Spoon generous, neat mounds of the chicken salad onto the center of the lettuce leaves.

Garnish with extra parsley and a sprinkle of walnuts before serving the salad chilled.