Gather your ingredients and slice and chop the produce.
Combine the shredded chicken, fennel, apple, grapes, pecans, and parsley in a large bowl.
Make the dressing. Combine the greek yogurt, cider vinegar, whole grain mustard, salt, and pepper in a bowl, then whisk until combined. Pour the dressing over the chicken salad, then toss until all ingredients are thoroughly combined.
Serve over 1 cup mixed greens, or in a lettuce wrap. Store in the fridge in a tightly sealed container for up to 3 days.