Gather boneless, skinless chicken breasts, Greek yogurt, lemon juice, cucumber, cherry tomatoes, red onion, fresh dill, salt, and pepper.
Poach or grill chicken breasts until fully cooked and tender. Let them cool before shredding or dicing into bite-sized pieces.
Mix Greek yogurt with lemon juice, salt, pepper, and finely chopped fresh dill to create a creamy and tangy dressing.
Dice cucumber, halve cherry tomatoes, and finely chop red onion to add freshness and crunch to the salad.
In a large bowl, combine shredded chicken, chopped vegetables, and yogurt dressing. Mix gently to coat everything evenly.
Taste and adjust seasoning as needed with more salt, pepper, or lemon juice to suit your preferences.
Serve the Greek yogurt chicken salad on a bed of mixed greens, as a sandwich filling, or in a wrap for a light and satisfying meal.
Garnish with additional fresh dill or a sprinkle of paprika for added flavor and visual appeal.