Slice the cucumber thinly and sprinkle with a pinch of salt; let drain in a colander for 5 minutes to remove excess water.

Halve the cherry tomatoes and finely slice the red onion.

Dice the cooked chicken breast into bite-sized pieces.

In a small bowl or mason jar, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and creamy.

In a large mixing bowl, combine lettuce, cucumber, cherry tomatoes, red onion, chicken, and parsley.

Drizzle half the dressing over the salad and gently toss, adding more dressing as needed to coat evenly.

Sprinkle toasted almonds on top for crunch and serve immediately.