Finely slice one or two English cucumbers and a small red onion. Place in a large mixing bowl.

Dice or shred the cooked chicken breast into bite-sized pieces and add to the bowl.

Mince one clove of fresh garlic and sprinkle over the chicken and vegetables.

In a separate bowl, combine Greek yogurt, lemon juice, and olive oil, adding salt and pepper to taste. Whisk until smooth.

Pour the yogurt dressing over the cucumber, chicken, and garlic mixture. Gently combine all ingredients.

If desired, zest a lemon over the salad and add fresh herbs.

Cover and let the salad chill in the refrigerator for at least 15 minutes before serving.