In a medium bowl, whisk together the yogurt, olive oil, mustard, lemon juice and salt-free seasoning.
Stir in diced chicken, celery, toasted almonds, and dried cherries or cranberries. Add salt and pepper, to taste, if desired.
Carefully trim the top ½-inch off a medium-sized apple with a knife, then set it aside.
Use a large spoon to scoop out the apple core and surrounding area, leaving about 1/3-inch of apple around the edges to make an edible apple bowl.
Drizzle some lemon juice around the top of the apple to keep it from browning. Fill the apple bowls with the chicken mixture and top with sliced almonds and chopped parsley to garnish.
Serve immediately or wrap well in plastic wrap or foil if packing for lunch or serving at a later time.