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Add 3 cups pulled or diced cooked chicken to a salad bowl.
Add 4-5 oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, ½ small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp).
In a separate jar, mix ½ cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, ¼ tsp garlic powder, ½ tsp salt, ½ tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed.
Pour the dressing over the salad, then toss gently, taste and adjust however way you want.
You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts.