Finely dice 2 cups of cooked chicken into 1/4-inch cubes. Toast 1/2 cup of pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Chop the pecans and slice 3 scallions, separating the white and green parts.

In a mixing bowl, combine the diced chicken, cranberries, chopped pecans, and the white parts of scallions. Add peach jam and lemon juice. Mix until well combined.

Fold in mayonnaise, celery salt, and parsley. Incorporate the green parts of scallions. Taste and adjust seasoning as needed.

Lay out 12 slices of bread. Spread the chicken salad mixture on half the slices, then top with remaining slices. Press gently to adhere.

Remove crusts and cut each sandwich diagonally into four triangles. Arrange on a platter and serve fresh.