Cook the chicken breast by boiling or grilling until fully cooked, about 15-20 minutes. Let it cool before shredding into bite-sized pieces.

Dice colorful bell peppers, celery, and red onions for a crunchy texture, aiming for about 1 cup of each.

In a small bowl, whisk together Greek yogurt, a splash of lemon juice, and your choice of herbs.

In a large mixing bowl, combine the shredded chicken with chopped veggies and the dressing. Stir gently until well-coated.

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes.