Shred or chop the cooked chicken breast into bite-sized pieces. You can use rotisserie chicken for convenience or cook chicken breasts yourself.

In a mixing bowl, combine the shredded chicken, Greek yogurt, celery, green onions, and poppy seeds.

In a small bowl, whisk together the lemon juice, honey, salt, and pepper. Pour the dressing over the chicken mixture and stir until everything is evenly coated.

Serve the chicken salad on whole-grain bread, rice cakes, or as a lettuce wrap for a lighter option. You can also serve it on a bed of greens. Alternatively, store in an airtight container in the fridge for up to 3 days.