If you don't have pre-cooked chicken, poach or roast 1 large chicken breast (about 10–12 oz) or use leftover chicken. To poach: place breast in a saucepan, cover with water or low-sodium broth, add a bay leaf and a pinch of salt, bring to a simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Drain and cool, then shred with two forks until you have about 2 cups shredded chicken.

In a medium mixing bowl combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt (if using). Add 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt, 1/4 teaspoon black pepper. Whisk until smooth.

Add the shredded chicken, 1/2 cup finely diced celery, 2 tablespoons finely minced red onion, 2 tablespoons pickle relish (or diced dill pickle), and 1 tablespoon chopped fresh parsley to the dressing. Stir gently to combine so chicken is coated but not mashed.

Taste and adjust seasoning: add up to 1/4 teaspoon more salt or pepper if needed, 1/4 teaspoon celery salt if you like, and 1/2 teaspoon sugar or honey if you prefer a touch of sweetness. Chill the chicken salad in the refrigerator for at least 15 minutes to let flavors meld (up to 2 hours).

Assemble salad bed & serve

Divide 4 cups mixed salad greens between two plates (about 2 cups per plate) and arrange evenly. Scatter 1/2 cup halved cherry tomatoes and 1/2 cup thin cucumber slices over the greens.

Using an ice cream scoop or large spoon, place a generous scoop (about 1 cup) of the chilled chicken salad on top of the bed of greens on each plate. Alternatively, serve a single large scoop for one generous portion.

Optional: drizzle 1 teaspoon olive oil over greens, squeeze a lemon wedge over the chicken salad, and garnish with an extra sprinkle of chopped parsley.

Serve immediately. Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.