Greek Yogurt Chicken Salad

Cook the chicken breast by boiling, grilling, or baking until fully cooked. Allow to cool and dice into bite-sized pieces.

Prepare the vegetables by washing, dicing the cucumber, halving the cherry tomatoes, and chopping the red bell pepper and red onion.

In a large mixing bowl, combine Greek yogurt, lemon juice, olive oil, salt, and black pepper. Stir until smooth.

Add the diced cucumbers, halved cherry tomatoes, diced red bell pepper, and finely chopped red onion to the bowl with the yogurt dressing. Gently fold together.

Add the diced chicken and mix gently until all ingredients are well combined and coated with the dressing.

Transfer the salad to a wide, shallow bowl, garnish if desired, and chill in the refrigerator for about 30 minutes before serving.