1. Place cooked chicken breast on a cutting board and chop or shred into small, even bite-sized pieces. Aim for uniform pieces so the dressing coats evenly and the texture stays balanced.

2. Finely chop the sun-dried tomatoes, red onion, and fresh parsley. Keep the pieces small so each bite includes a mix of all ingredients.

3. In a large mixing bowl, add Greek yogurt, olive oil, lemon juice, garlic powder, oregano, salt, and black pepper. Stir continuously for about 1 to 2 minutes until the mixture becomes smooth, creamy, and fully combined with no visible lumps.

4. Add the chopped chicken, sun-dried tomatoes, red onion, and parsley into the bowl. Using a spoon or spatula, fold everything together gently for about 1 minute until all ingredients are evenly coated with the dressing. Avoid overmixing to keep the chicken tender.

5. Cover the bowl and refrigerate the salad for at least 20 to 30 minutes before serving. This resting time allows the flavors to blend and the dressing to slightly thicken, creating a more cohesive and flavorful texture.

6. Before serving, stir the salad lightly to redistribute the dressing. If the texture feels slightly thick, add 1 to 2 teaspoons of olive oil or yogurt and mix gently until creamy again.