1. 1. Start with cooked chicken breast. Boil, bake, or pan fry chicken breast until cooked through, then let cool completely. Once cool, shred the chicken using two forks or dice into small, bite sized pieces. Place in a large mixing bowl.

2. 2. Finely dice the celery stalks and red onion (if using). Add these crunchy vegetables to the bowl with the chicken.

3. 3. Wash and thoroughly dry all fresh herbs. Finely chop the parsley, dill, chives, and tarragon (if using). Add to the bowl.

4. 4. In a separate medium bowl, combine Greek yogurt, lemon juice, garlic powder, Dijon mustard, salt, and black pepper. Whisk until smooth. Taste and adjust seasonings.

5. 5. Pour dressing over chicken and vegetables. Fold gently with a spatula or spoon until well coated.

6. 6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

7. 7. Stir before serving. Serve on bread, in lettuce cups, with crackers, or as a side.