In a small bowl, whisk together the mayo, Greek yogurt, milk, vinegar, honey, poppy seeds and salt and pepper to taste. Set aside.
In a large bowl, toss together the chicken, cranberries, apple, pear, pecans, bacon and crumbled goat cheese.
Pour the dressing on top of the chicken mixture and mix to combine. Adjust seasoning to taste.
Serve the chicken salad on bread or a bed of greens. It will store in the fridge for 3-4 days. Enjoy!