Start by shredding the cooked chicken breast into small, bite-sized pieces using two forks or your hands. Pull the chicken apart gently so it stays tender and not mashed. If the chicken feels dry, you can add a teaspoon of lemon juice or a small spoon of yogurt to keep it moist and fresh.

In a medium mixing bowl, prepare the dressing by adding the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Use a spoon or whisk to mix everything thoroughly until the dressing becomes smooth, creamy, and well combined with no lumps.

Add the shredded chicken into the bowl with the dressing, followed by the chopped celery, red onion, cucumber, and parsley. Using a spatula or spoon, gently mix everything together until the chicken and vegetables are evenly coated with the dressing. Take your time to ensure every bite has a balanced mix of flavors and textures.

Taste the mixture and adjust the seasoning as needed. You can add a pinch more salt, a squeeze of lemon juice for extra freshness, or a bit more yogurt if you prefer a creamier texture. Mix again lightly after adjusting.

For the best flavor, cover the bowl and place it in the refrigerator for at least 20–30 minutes. This allows the ingredients to blend together and enhances the overall taste. Once chilled, give it a quick stir and serve fresh, either on its own, in lettuce wraps, or alongside your favorite healthy sides.