Start by chopping 3 cups of rotisserie chicken into small, bite-sized pieces. Make sure the chicken is chilled for the best flavor and texture.

In a large mixing bowl, combine 2/3 cup of full-fat Greek yogurt, 1 tablespoon of Dijon mustard, and the juice of 1/2 lemon. Stir until all ingredients are evenly mixed.

Add 1/3 cup of chopped green onions, 3/4 cup of peeled and chopped seedless cucumber, 1/2 cup of chopped celery, and 1/4 cup of chopped fresh parsley to the bowl. Gently fold the vegetables into the dressing.

Now, add the chopped rotisserie chicken to the bowl. Season with 1 teaspoon of dried dill, 1 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Carefully fold everything together until well integrated.

For best results, cover the salad with plastic wrap and refrigerate it for at least 30 minutes. This will allow the flavors to meld beautifully.

Just before serving, carefully stir the mixture one more time. You may wish to fold in the cucumber again to keep its crispness.