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Thinly slice or dice 3-4 Persian cucumbers and add them to a mason jar or salad bowl.
Finely dice 1.5 cups of broccoli florets into small broccoli snowflakes.
Finely chop a large handful of fresh herbs (parsley, cilantro, or mint) to get about 3 tablespoons, and finely dice a small shallot or ¼ red onion (optional).
Cube up 1 small avocado into chunks and add to the rest.
Cube up about 7 oz of leftover grilled chicken and add to the salad.
For the dressing, add 2 tablespoons Greek yogurt, 1 tablespoon Dijon mustard, 2 tsp olive oil, the zest and juice of a large lemon, a pinch of salt and pepper, ½ tsp dried oregano, ½ tsp garlic powder, and ½ tsp Aleppo pepper or chili flakes. Mix well and add to the salad bowl.
Put the lid on and give it a shakey shake (or toss if in a bowl) and enjoy.