1. Place cooked chicken breast on a cutting board and chop into small, even bite-sized pieces. Keeping the pieces uniform helps the dressing coat evenly and creates a balanced texture.

2. Dice the cucumber into small cubes and chop the cherry tomatoes into similar-sized pieces. Keeping vegetables evenly sized helps maintain consistency in every bite.

3. In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, dried oregano, salt, and black pepper. Stir continuously for about 1 to 2 minutes until the dressing becomes smooth, creamy, and lightly glossy.

4. Add the chopped chicken, cucumber, tomatoes, and parsley into the bowl. Using a spoon or spatula, gently fold everything together for about 1 minute until all ingredients are evenly coated. Avoid overmixing to keep the vegetables crisp.

5. Cover the bowl and refrigerate for 20 to 30 minutes. This resting time allows the flavors to blend and slightly thickens the dressing for a better texture.

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