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In a small skillet, toast pecans on low-medium heat until darker brown and fragrant. Make sure to stir often. Then, transfer to a cutting board, cool 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. Adjust the amount of salt to taste.
Chicken salad tastes best cold, so refrigerate for at least 2 hours.
Serve with quinoa, brown rice or greens or make a chicken salad sandwich with whole wheat bread.