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In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.
Refrigerate for at least 2 hours as salad tastes best cold.
Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.