If desired, add pecan halves to dry skillet and toast over medium heat until you smell a delicate nutty flavor. Gently move skillet while cooking to ensure even pecan contact with skillet surface. Transfer to a cutting board to chop pecan pieces to desired size. One cup of pecan halves will equal ¾ cup pieces.
In a small bowl, combine Greek yogurt with garlic powder and lemon juice until thoroughly combined. Place in refrigerator to chill while the rest of the meal is prepared.
Using a grill pan or skillet, coat with avocado oil and warm over medium heat. Generously salt and pepper on each side before adding to skillet. Sometimes, I salt and pepper one side, add the chicken to the skillet - salt and pepper side down - and add more to the bare side while cooking. Reserve about ½ tablespoon salt for later.
While the chicken cooks, finish chopping the scallions and green pepper if you did not finish ahead of time.
Remove the chicken once it is cooked through, approximately 25 minutes - depending upon the size of the chicken breasts. Transfer to a separate bowl and shred with two forks until the chicken pieces are to your desired size.
Add the Greek yogurt mixture, scallions, green pepper, dried cranberries, pomegranate seeds, and pecans. Chill in refrigerator until ready to serve.
To make this a chicken salad "salad" place over a bed of greens, like a mixture of baby spinach and shredded romaine lettuce. Or, consider using an ice cream scoop to place one or two "spheres" of chicken salad on a large piece of lettuce.
