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Add 1 tablespoon olive oil to a heavy-bottomed pot or Dutch oven over medium-high heat.
Add 1½ pounds boneless skinless chicken breast and sear. Season the other side with salt and black pepper, then flip and sear.
Add ¾ cup chicken broth, cover, and cook over medium heat for 8 to 12 minutes, or until the internal temperature of the chicken reads 160℉ with a kitchen thermometer.
Add 1 cup plain skyr, 1 cup fresh parsley, ¼ cup fresh basil, ¼ cup fresh mint, ¼ cup fresh dill, 2 tablespoons fresh chives, 2 tablespoons garlic paste, 2 tablespoons light mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon dijon mustard, 1 teaspoon salt, and ½ teaspoon ground black pepper to a blender or food processor and process until smooth.
Shred the chicken in the bowl of a stand mixer fitted with a paddle attachment or by hand.
Add the prepared dressing to the chicken along with 1 cup European cucumber, 1 stalk celery, and ¼ cup red onion, and mix until evenly combined.
Serve on lettuce wraps or bread with arugula or other veggies.